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MAGIC
COOK BOOK
Published By
STANDARD BRANDS LIMITED
GILLETT PRODUCTS
TORONTO MONTREAL WINNIPEG
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I N compiling this book of practical and tested recipes our
desire is to help all who enjoy wholesome, appetizing
food.
Our motto is to make the best of everything, so that, out
of a minimum of material, we may get the maximum of
good.
Nothing has been taken away from the Magic Cook Book
that has been so popular for many years but much has been
added that is calculated to make this enlarged book still
more useful and especially handy for everyday reference.
We have endeavoured to give all necessary information
that will make this book of real, daily value to the busy
housewife.
All recipes calling for the use of baking powder have been
tested with, and the various ingredients correctly pro-
portioned for. Magic Baking Powder.
TABLE OF MEASUREMENTS
(ALL LEVEL FOR DRY INGREDIENTS)
. 3 teaspoons 1 tablespoon
1 6 tablespoons * . . 1 cup
1 wine glass - i cup
1 gill *cup
1 fluid ounce 2 tablespoons
2 tablespoons sugar 1 ounce
2 cups granulated sugar .1 pound
2f cups brown sugar 1 pound
2} cups powdered sugar 1 pound
4 tablespoons flour 1 ounce
4 cups flour 1 pound
3 cups cornstarch 1 pound
3 cups corn meal 1 pound
4 cups dried currants 1 pound
2 cups seeded raisins 1 pound
2 tablespoons butter 1 ounce
4 tablespoons butter 1 cup
2 cups butter or lard . * 1 pound
1 0 medium sized eggs 1 pound
2 cups milk 1 pint
Standard Brands Limited
GILLETT PRODUCTS
FRASER AVENUE AND LIBERTY STREET
TORONTO
Magic Baking Powder Contains No Alum
1
THE MAGIC COOK BOOK
Published by
STANDARD BRANDS LIMITED
Manufacturers of
Magic Baking Powder
ALL MEASUREMENTS ARE LEVEL
BISCUITS
The Secrets of Light Tender Biscuits
Sift flour once before measuring.
Have all ingredients cold.
Sift together two or three times, the flour, Magic Baking Powder and
salt. Two teaspoons baking powder for every cup of flour.
One tablespoon shortening for every cup of flour.
Cold liquid sufficient to make soft dough, either all sweet milk or half
milk and half water.
Cut in the shortening with two knives or work it in with a fork. If
rubbed in with the fingers the heat c
toughen the dough.
Tea Biscuits
Basic Recipe:
2 cups flour
4 teaspoons Magic Baking Powder
y 2 teaspoon salt
1 tablespoon butter
1 tablespoon lard
Yt cup cold milk, or half milk and
half water
Sift flour, baking powder and salt.
Cut in the chilled shortening. Now
add the chilled liquid to make soft
dough. Toss dough on to a floured
board and do not handle more than
is necessary. Pat out with the hand
or roll out lightly. Cut out with a
floured biscuit cutter. Bake on a
buttered sheet in a hot oven, 450° F.,
12 to 15 minutes.
Variations:
Cheese Biscuits 1
Roll out biscuit dough and sprinkle
generously with grated cheese. Roll
up like a jelly roll and cut into one-
inch slices. Brush over with milk
and bake in hot oven 400° F.
Cheese Biscuits — 2
Use “Basic Recipe” adding 1/3 cup
of grated cheese to dry ingredients.
Proceed as for “Tea Biscuits”.
the hands melts shortening and may
Potato Biscuits
\y 2 cups flour
4 teaspoons Magic Baking Powder
y 2 teaspoon salt
3 tablespoons shortening
1 cup riced potato
y 2 cup milk (more or less) — sufficient
to make soft dough
Sift together flour, Magic Baking
Powder and salt. Cut in shortening
and lightly mix in cooled riced po-
tato. Add cold liquid. Turn out
on floured board; lightly roll or pat
out, and cut out. Bake on greased
pan in hot oven.
Cinnamon Biscuits
Make like “Cheese Biscuits No. 1 ,“
only spreading the dough with cream-
ed butter and sprinkled generously
with sugar mixed with cinnamon.
Proportions:
2 tablespoons sugar
1 teaspoon cinnamon
Lemon Biscuits
Make “Tea Biscuits” as above.
Squeeze half a lemon into a small
bowl, then take pieces of lump (dice)
sugar, saturate with the lemon juice
and press one lump into the top of
each biscuit before putting them in
the oven.
Chase & Sanborn’s Seal Brand Tea for Aroma and Flavor
2
—
You Can Always Rely on Ma gic Baking Powder
Graham Biscuit
Use I cup graham flour and 1
cup white flour. Add 2 tablespoons
brown sugar to “Basic Recipe”.
Golden Biscuits
2 cups flour
4 teaspoons Magic Baking Powder
1 tablespoon fine sugar
y 2 teaspoon salt
2 tablespoons shortening
I cup and 1 tablespoon milk
Mix as for Tea Biscuits.
Put one or two tablespoons of
orange syrup in small muffin tins,
then fill with biscuit dough. Bake
like tea biscuits. When done pour
over each a teaspoon orange syrup.
Orange Syrup
y 2 cup sugar
4 tablespoons water
1 tablespoon butter
Grated rind of 1 orange
1 teaspoon lemon juice
Boil together for 3 minutes.
Fruit Scone
Make as Tea Biscuit, but add %
cup sugar and Yl cup chopped dates.
Orange Biscuits — 1
Make like “Lemon Biscuits,” using
orange juice instead of lemon.
Orange Biscuits — 2
Make like “Cinnamon Biscuit,
but spread the rolled dough with
creamed sweet butter and sprinkle
generously with grated orange rind
and sugar (equal parts of sugar and
orange rind), taking care not to
grate any of the outside white of
orange rind or the biscuits will be
bitter.
Emergency Biscuit
Add enough milk to “Basic Recipe*'
to make stiff batter; drop from spoon
on buttered baking sheet. Bake in
a hot oven.
Fruit Biscuit
To “Emergency Biscuit** add 1 cup
of raisins. Drop from spoon.
Whole Wheat or Health Biscuits
2 cups whole wheat flour
teaspoon salt
4 teaspoons Magic Baking Powder
2 teaspoons shortening
1 cup milk
4 tablespoons cut raisins
Mix flour, salt and baking powder
well or sift through coarse strainer;
mix shortening in lightly; add milk
to make a soft dough. Add raisins.
Drop by spoonfuls quite far apart
on greased baking tin or in muffin
tins. Bake in moderate oven at
400° F. about 25 minutes.
Bran Biscuits
y 2 cup bran
\y 2 cups flour
5 teaspoons Magic Baking Powder
y 2 teaspoon salt
3 tablespoons sugar
2 tablespoons melted shortening
y 2 cup water
Mix thoroughly bran, flour, bak-
ing powder, salt and sugar; add
shortening and sufficient water to
make soft dough; roll on floured
board to about Ya inch thick; cut
with floured biscuit cutter. Bake in
hot oven at 475° F. about 15 minutes.
Sally Lunn
y 2 cup butter
y 2 cup sugar
3 eggs
1 cup milk
2 cups flour
4 teaspoons Magic Baking Powder
34 teaspoon salt
Cream butter and sugar well; add
beaten eggs and milk alternately with
the flour sifted with baking powder
and salt. Bake in greased shallow
pan or in muffin tins in hot oven at
425° F. for 20 minutes. Serve hot.
Green Com Gems
2 cups green corn put through food
chopper
^4 cup milk, or J4 cup if com is dry
2 eggs
2 cups flour
3 teaspoons Magic Baking Powder
1 teaspoon salt
J4 teaspoon pepper
To the corn add milk and well
beaten eggs; add flour, baking powd-
er, salt and pepper which have been
sifted together; mix well. Drop into
hot greased gem pans. Bake in mod-
erate oven at 400° F. about 25 min-
utes.
Muffins
2 cups flour
3 teaspoons Magic Baking Powder
I tablespoon sugar
Yi teaspoon salt
1 cup milk
2 eggs f
4 tablespoons shortening
Sift together flour, baking powder,
sugar and salt; add milk, well-beaten
eggs and melted shortening. Mix
well. Half fill greased muffin tins and
bake in moderate oven at 400° F.
about 20 minutes.
Eat Fleischmann’s Yeast for Better Health
Magic Baking Powder is Always Uniform
3
Crumb Muffins
2 cups stale bread crumbs
\% cups milk
1 cup flour
2 teaspoons Magic Baking Powder
y 2 teaspoon salt
2 eggs
1 tablespoon shortening
Soak bread crumbs in cold milk 1 0
minutes; add flour, baking powder
and salt sifted together; add well
beaten eggs and melted shortening;
mix well. Put I tablespoon of batter
into greased, hot muffin tins. Bake
25 minutes in moderate oven at 425°
F.
Rice Muffins
Follow recipe for ‘Muffins,' using
1 cup flour and 1 cup cold boiled
rice. Use 1 egg instead of 2 and 2/3
cup milk instead of 1 cup. Add the
rice last, mixing in lightly. Bake
about 30 minutes in a moderate oven
at 400° F.
Bran Muffins
44 cup bran
1 cups white or graham flour
3 tablespoons sugar or molasses
y 2 teaspoon salt
44 cup milk
4 teaspoons Magic Baking Powder
I egg
4 tablespoons melted shortening
Mix all dry ingredients well togeth-
er; add egg, melted shortening,
molasses (if used) and milk to make
a soft batter. Beat well until thor-
oughly mixed. Half fill each greased
muffin tin and bake in hot oven at
425° F. about 15 minutes.
Sour Milk Bran Muffins
Follow recipe for ‘Bran Muffins,*
using sour milk for sweet milk and 3
teaspoons Magic Baking Powder in-
stead of 4 and sifting teaspoon
Magic Soda with the flour and bak-
ing powder.
Corn Meal Muffins
Follow recipe for ‘Muffins,’ using
24 cup corn meal and 1 V4 cups flour
instead of all flour; add 1 tablespoon
more sugar (or omit all sugar) and
use 1 instead of two eggs.
Sour Milk Corn Meal Muffins
1 cup corn meal
44 cup flour
3 teaspoons Magic Baking Powder
1/3 teaspoon Magic Soda
y 2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup sour milk
4 tablespoons melted shortening
Sift dry ingredients together. Add
egg, milk and melted shortening. Bake
in greased muffin tins in moderate
oven starting at 350° F. and increas-
ing to 385° F. Bake about 20 min-
utes.
Blueberry Muffins
2 cups flour
3 teaspoons Magic Baking Powder
y 2 teaspoon salt
4 tablespoons sugar
1 cup milk
2 eggs
4 tablespoons shortening
I cup blueberries
Wash and drain blueberries;
sprinkle with 3 tablespoons sugar and
a little sifted flour. Sift together re-
maining dry ingredients; add eggs,
milk and melted and cooled shorten-
ing to make a stiff batter. Mix well
and add berries. Half fill greased
muffin tins. Bake 30 minutes in mod-
erate oven at 3 75° F.
Graham Gems
I cup flour
4 tablespoons brown sugar
44 teaspoon salt
4 teaspoons Magic Baking Powder
I cup graham flour
1 cup milk
Sift together white flour, sugar,
salt and baking powder. Add graham
flour. Add milk, egg and melted
shortening and beat well. Half fill
greased muffin tins and bake in hot
oven at 425° F. about 20 minutes.
Pecan Muffins
Follow recipe for Graham Gems
adding J/J cup chopped pecan nuts
to dry ingredients. Put 1 tablespoon
batter into each greased small muffin
tin or ring and half pecan on each
muffin. Bake in hot oven at 425° F.
about 20 minutes.
Date Muffins
1/3 cup shortening
1 egg
2 cups flour
3 teaspoons Magic Baking Powder
y 2 teaspoon salt
44 cup milk
1 cup dates, pitted and chopped
Cream shortening, add beaten egg,
flour in which baking powder and
salt have been sifted, and milk. Add
dates. Bake about 25 minutes in
greased gem pans in moderate oven
at 400° F.
For sweet muffins sift J/4 cup sugar
with dry ingredients.
The Sunshine Vitamin is in Fleischmann’s Yeast
4
Magic Baking Powder Assures Successful Baking
Popover*
1 cup flour
Va teaspoon salt
2 eggs
I tablespoon melted shortening
I cup milk
Sift flour and salt together; make a
well in the flour, break eggs into well,
add melted shortening and milk and
stir until smooth. Pour into hot
greased gem pans and bake in hot
oven at 450° F. for 30 minutes; then
decrease heat to 350° F. for 13 min-
utes.
Corn Meal Griddle Cakes
1 % cups corn meal
1 y 2 cups boiling water
I tablespoon shortening
Ya cup milk
I tablespoon molasses
% cup flour
1 teaspoon salt
4 teaspoons Magic Baking Powder
Pour boiling water over corn meal
and shortening, stir and let cool. Add
milk and molasses, then flour sifted
with salt and baking powder. Beat
well. Bake on hot, slightly greased
griddle, turning only once.
Sour Milk Griddle Cakes
1 /i cups flour
Yi teaspoon salt
2 teaspoons Magic Baking Powder
% teaspoon Magic Soda
1 egg
1 / 2 cups sour milk
2 tablespoons shortening, melted
Sift dry ingredients together; add
egg, milk and melted shortening. Mix
well and bake on hot, slightly greased
griddle, turning only once.
Waffles
2 cups flour
4 teaspoons Magic Baking Powder
Vi teaspoon salt
2 eggs
1 Ya cups milk
4 tablespoons melted shortening
Sift dry ingredients together; add
egg yolks and milk; mix thoroughly
and beat. Add shortening; fold in
beaten egg whites. Bake in hot
waffle iron until brown. Serve hot
with butter and maple syrup.
Chocolate Waffles
/ cup shortening
24 cup sugar
2 eggs
1 teaspoon vanilla extract
I Va cups flour
1 teaspoon Magic Baking Powder
6 tablespoons cocoa
Zi teaspoon cinnamon
Zi teaspoon salt
Cream shortening; add sugar slow-
ly; add beaten eggs, flavoring and all
dry ingredients sifted together. Heat
waffle iron, but not so hot as for
breakfast waffles. Serve with ice
cream or slightly sweetened whipped
cream.
Magic Griddle Cakes
2 cups flour
Zi teaspoon salt
4 teaspoons Magic Baking Powder
2 eggs
1 Zi cups milk
2 tablespoons melted shortening
Sift dry ingredients into bowl; add
beaten eggs, milk and melted shorten-
ing. Mix well and drop by spoonfuls
on slightly greased hot griddle. When
bubbles appear, turn cakes and
brown other side. Do not turn a
second time. Serve immediately on
hot plate with butter and maple
syrup.
Bread Crumb Griddle Cakes
1 cup stale bread crumbs
Zi cup water
Ya cup milk
1 cup flour
4 teaspoons Magic Baking Powder
Zi teaspoon salt
2 eggs
4 tablespoons melted shortening
Soak bread crumbs in water for
10 minutes; add milk. Sift together
flour, baking powder and salt, and
add beaten eggs and shortening. Mix
well and bake on slightly greased hot
griddle.
Buckwheat Cakes
2 cups buckwheat flour
1 cup flour
6 teaspoons Magic Baking Powder
1 Zi teaspoons salt
2 Zi cups milk or milk and water
1 tablespoon molasses
1 tablespoon melted shortening
Sift together flours, baking powder
and salt; add molasses and shortening
to liquid; beat well. Bake on hot,
slightly greased griddle, turning only
once.
Rice Griddle Cakes
1 cup boiled rice
1 cup milk
1 tablespoon shortening
1 teaspoon salt
1 egg
1 cup flour
2 teaspoons Magic Baking Powder
Mix rice, milk, melted shortening,
salt and well-beaten egg; stir in flour
sifted with baking powder, mix well.
Bake on hot, slightly greased griddle,
turning only once.
Coffee Should Be Fresh — Use Chase & Sanborn’s
3 Out of 4 Canadian Women Use Magic
5
CAKES
General Rules for Preparation
Have all necessary utensils and ingredients ready before starting work.
Accurate measurements are essential in cooking. Have utensils of
regulation size; measuring cups divided into quarters, and thirds, and holding
half a pint; teaspoons, tablespoons, wooden spoons for mixing, a flat wire
egg beater, a Dover egg beater, flour sifter, spatula, biscuit cutter, pastry
brush and a set of mixing bowls.
In measuring dry ingredients, fill and level off with the blade of a knife.
When half a spoonful is required, fill spoon and then divide lengthwise of
the spoon and scrape out one half. When one quarter of a spoonful is re-
quired, divide crosswise the remaining half.
In measuring liquid, use all the cup or spoon will hold.
To measure shortening, pack and level off with a knife.
Great care is required in combining ingredients.
The most difficult part of cake making is the baking. Unless the oven
is right, the cake may be a failure, no matter how carefully it may have been
prepared.
Grease the pans in which ‘Butter Cakes’ are baked with clarified butter
and sift a little flour over this, then shake off surplus. Even if shortening
other than butter is used in the making of a cake, and the pan in which it
is baked is greased with butter, the cake will have a good rich flavor.
Pans for ‘Butterless Cakes,’ such as Sponge and Angel Cakes, should
never be greased, floured or lined with paper.
Half fill cake pan and lightly press the mixture from centre to sides
and corners of the pan so the finished product will be level on the top.
The oven temperature and time required for baking depend on size and
kind of cake and is usually shown in recipe.
A round pan with a tube for loaf cake is recommended.
A round bottomed bowl is the best type of mixing bowl to use.
A wooden spoon is more suitable to use for beating than a metal spoon.
For beating egg whites a wire beater should be used.
All leavening powders, whether baking powder, soda or cream of tartar,
should be mixed and sifted with the flour before being added to the batter.
Ground spices should be mixed and sifted with the flour and then added
to the batter.
Cocoa may replace chocolate in cake making by substituting one third
cup of cocoa and 2 teaspoons shortening for every ounce (or square) of
chocolate called for in the recipe.
Classification
1 . Cakes with shortening Butter cakes.
2. Cakes without shortening Sponge cakes, Angel cakes.
Ingredients
Shortening Any shortening of good quality. Butter makes a cake of
good flavor.
Sugar A fine granulated or castor sugar is best for plain cake. If
sugar is coarse, roll and sift it before measuring.
Eggs Fresh eggs give best results, but packed eggs, if of a good flavor,
are satisfactory.
Flour A fine pastry flour made from soft wheat is best. If bread flour
must be used, replace two tablespoons of each cup with two tablespoons of
corn starch.
Liquid Sweet or sour milk.
Standard Method of Mixing Cakes with Creamed Butter or Shortening
Cream the shortening in a china or granite-ware bowl (preferably a
round bottomed bowl) using a wooden spoon, until as light as whipped cream.
(The shortening may be left in a warm room for a few hours to soften it
up a little, but under no circumstances should it be melted.)
Use Chase & Sanbornte Seal Brand Coffee
/O
6
Follow the Recipes Carefully
Add the sugar, gradually beating all the time so as to get as much air
as possible into the batter. Add the eggs either one at a time, beating well
in between, or beaten all together until light.
Add to the batter about one-third of the sifted dry ingredients and beat
well. Add about one-third of the cold liquid and then continue alternating
flour and liquid until all have been used. Stir in flavoring and pour into
buttered pans until they are half full.
Put cakes into oven 350° F. keeping the temperature as near as possible
at the given degree. The cake is done if it is elastic to the touch. If it is
carefully taken out of the oven before it shrinks from the sides of pan, it
makes a much nicer looking cake.
Standard Method of Mixing Cakes with Melted Butter or Shortening
Beat the eggs and sugar in a bowl set in a larger bowl of boiling water,
taking care that the batter does not get hotter than lukewarm. Beat until the
mixture has a texture of whipped cream. Once it is lukewarm, remove batter
immediately from hot water. Fold the sifted dry ingredients into the cooled
batter and then add the cooled melted shortening with the flavoring.
Half fill buttered and floured pans and bake in an oven at 350° F. until
cake leaves the side of pan, or until it is elastic to the touch. Let cool in
pan before turning out.
If the cake is to be eaten soon after it is baked, it should be turned out
on a wire, cake rack, but if it is to be kept for any length of time, it should
be left in pans to cool for at least ten minutes, when the moisture is con-
densed within, and the cake keeps fresh and moist much longer.
Plain Layer Cake
cup butter
1 cup sugar
2 eggs
1 Yt cups pastry flour
iy 2 teaspoons Magic Baking Powder
% teaspoon salt
J4 cup milk
teaspoon flavoring
Cream butter until as light as
whipped cream, add sugar gradually
beating all the time. Add the whole
eggs, one at a time, beating well be-
tween the addition of each egg. Sift
together flour, baking powder and
salt, and fold in one-third to the but-
ter mixture, one-third of the milk,
and continue until all flour and milk
are used up. Add flavoring. Half
fill buttered and floured pans. Bake
in oven at 350° F. until done.
Let cool in pan 1 0 minutes right
side up, before removing from pan.
Put layers together with butter cream
to which has been added two table-
spoons chopped walnuts, Yl teaspoon
vanilla. Cover top and sides with
the following:
2 cups confectioner’s sugar
2 tablespoons boiling milk or cream
a pinch Gillett’s Cream of Tartar
1 square chocolate, melted
1 teaspoon butter
Put sugar in bowl, gradually add
boiling milk or cream; beat hard until
glossy. Add cream of tartar, melted
chocolate, butter and vanilla. Beat
until of right consistency to spread.
Mocha Cake
x / 2 cup butter
1 cup sugar
3 eggs
2 cups flour
2 teaspoons Magic Baking Powder
y 2 cup milk
1 teaspoon vanilla
Cream butter and sugar thorough-
ly, add beaten yolks, then stiffly
beaten whites, sifted flour and baking
powder, milk and vanilla; beat lightly
together. Bake in shallow pan. (The
following day cut in narrow oblong
pieces and cover all sides with icing.)
ICING: \/i cup butter creamed
with 2 cups icing sugar, I tablespoon
milk, 14 teaspoon vanilla. Roll in
almonds, which have been blanched
browned and chopped finely.
Fairmount Cake
2 cups flour
% teaspoon salt
2 l / 2 teaspoons Magic Baking Powder
y 2 cup butter
1J4 cups sugar
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
y 2 cup fresh grated or moist cocoanut
Chase & Sanborn’s Seal Brand Tea for Aroma and Flavor
Magic Baking Powder Contains No Alum
7
Sift flour, salt and baking powder
three times; cream butter and sugar.
Add eggs one at a time, beating well
after each egg is added. Add vanilla
and milk with the flour alternately a
little at a time. Bake in greased loaf
pan in moderate oven at 350° F. for
! hour. Cover with Boiled Frosting
and sprinkle with the cocoanut.
Chocolate Loaf Cake
3 squares unsweetened chocolate
4 tablespoons sugar
2 tablespoons milk
6 tablespoons butter
1 cup sugar
2 eggs
2/3 cup milk
\y 2 cups flour
3 teaspoons Magic Baking Powder
% teaspoon salt
Cook first 3 ingredients slowly
until smooth. Cream butter, add
sugar slowly and beat well; add
beaten egg yolks; stir in chocolate
mixture. Add dry ingredients, sifted
together, alternately with milk; fold
in egg whites beaten stiff. Bake in
greased loaf pan in moderate oven at
350° F. about 50 minutes. Cover
with White or Chocolate Icing.
Nut Loaf Cake
1 cup butter
1$4 cups sugar
3 eggs
% cup milk
3 cups flour
3 teaspoons Magic Baking Powder
1 y 2 cups chopped hickory, pecans or
walnuts
% teaspoon salt
1 teaspoon vanilla extract
Beat butter until soft and creamy;
add sugar and yolks of eggs, beating
well. Sift flour with baking powder
and salt and add, alternately, a little
at a time, with milk. Mix well, but
do not beat. Add nuts and flavor-
ing; fold in stiffly beaten egg whites;
mix well. Pour into well-greased
and floured loaf pan and bake 1 hour
and 40 minutes in moderate oven at
325° F.
Imperial Chocolate Cake
2 squares unsweetened chocolate
4 tablespoons butter
cups sugar
2 eggs'
2 cups flour
l teaspoon Magic Baking Powder
l teaspoon Magic Soda
1 teaspoon vanilla
1 cup sour milk or butter milk
% teaspoon salt
Melt chocolate in double boiler.
Add butter, sugar and half cup sour
milk. Mix well, then beat in eggs one
at a time. Add sifted flour, baking
powder, soda and salt, alternately
with remaining half cup of sour milk
and vanilla. Beat well and bake in
layer cake tins in moderate oven
from 25 to 30 minutes.
Frosting
\y 2 cups sugar
y 2 cup water
2 eggs (whites)
1 teaspoon vanilla
I teaspoon lemon juice
% teaspoon salt
Boil sugar and water until it forms
a soft ball in cold water, or until it
spins a thread. Add slowly to beaten
egg whites, and continue beating
until it is of consistency to spread.
Add flavoring and cover cake, dec-
orating with grated chocolate and
walnuts.
Seed Cake
1 cup butter
2 small cups sugar
4 eggs
3 cups flour
J4 teaspoon salt
3 teaspoons caraway seeds
1 cup milk
3 teaspoons Magic Baking Powder
Cream butter and sugar; add well
beaten yolks; beat again. Sift flour,
salt and baking powder. Add to first
mixture alternately with caraway
seeds and milk fold in stiffly beaten
whites last of all. Bake in one large
or two small well greased pans 1 to
I J/2 hours.
Cream Loaf Cake
y 2 cup butter
1 cup sugar
2 eggs
1 teaspoon lemon extract
y 2 cup rich milk or thin cream
1 cup bread flour
J / 2 cup cornstarch
3 teaspoons Magic Baking Powder
Cream butter; add sugar slowly;
add beaten yolks of eggs and flavor-
ing; add milk a little at a time. Sift
flour, cornstarch and baking powder
together and add; fold in beaten
whites of eggs. Bake in greased loaf
pan in moderate oven at 3 75° F.
about 45 minutes. Cover with Boiled
Frosting.
Eat Fleischmann’s Yeast for Better Health
8
You Can Always Rely on Magic Baking Powder
Walnut Cake
54 cup butter
154 cups fine sugar
Yl cup milk
2 cups flour
y 2 teaspoon salt
I teaspoon Magic Baking Powder
I cup walnuts, chopped fine
1 teaspoon vanilla
Whites of 4 eggs
Cream butter and sugar till very
light. Add chopped walnuts, vanilla,
then milk very slowly. Sift flour,
baking powder and salt and add to
mixture. Beat all together till light.
Then cut in stiffly beaten whites of
eggs. Bake for 1 hour in moderate
oven.
Cover top and sides with Butter
Cream Icing and sprinkle all over
with chopped and rolled walnuts.
Bride’s Cake
1 cup butter
2 cups sugar
1 teaspoon almond or vanilla extract
y cup milk
354 cups flour
3 teaspoons Magic Baking Powder
Whites of 6 eggs
Cream butter, add sugar gradu-
ally, beating in well; add flavoring;
beat until smooth. Add milk a little
at a time and flour which has been
sifted three times with baking pow-
der. Beat whites of eggs until very
light, and add to batter, folding in
very lightly without beating. Bake
in large greased and floured loaf pan
in moderate oven at 325° F. about
1 hour. Cover with Ornamental
Frosting.
White Wedding Cake
1 cup butter
2 cups sugar
8 eggs (whites only)
3 cups flour
I teaspoon Magic Baking Powder
1 lb. citron, sliced thin
1 lb. almonds, blanched and chopped
fine
I medium sized cocoanut, grated
1 wine glass white wine
Cream butter and sugar till very
light; sift flour and baking powder
together three times, now dredge a
little into creamed butter and sugar,
then a little milk, and continue this
till flour and milk are used up.
Dredge with a little flour, fruit, nuts
and peel, and add carefully to mix-
ture, then the wine; stir all well to-
gether then fold in stiffly beaten
whites of eggs. Put into round pan
which has been lined with well greas-
ed letter paper and bake about 1
hour in moderate oven, reducing the
heat the last half hour.
Spread with a thick layer of
almond icing and cover with Royal
Icing.
Fig Cake
1J4 cups sugar
$4 cup butter
I cup milk
3 cups pastry flour
y 2 teaspoon salt
4 teaspoons Magic Baking Powder
Whites of 4 eggs
1 teaspoon lemon extract
Cream sugar and butter; add milk.
Sift flour, salt and baking powder;,
add one-half of the flour, then well-
beaten egg whites, then rest of flour
and flavoring. To 2/3 of mixture
add 1 teaspoon cinnamon, 1 tea-
spoon nutmeg, 1 ^4 CU P 8 finely cut
and floured figs and I tablespoon
molasses. Put in greased and flour-
ed round tube pan a spoonful of light
mixture, then a spoonful of dark
mixture alternately as for marble
cake. Do not mix. Bake in moder-
ate oven at 350° F. about 55 min-
utes.
Coffee Fruit Cake
54 cup butter
I cup light brown sugar
3 eggs
254 cups flour
3 teaspoons Magic Baking Powder
54 teaspoon salt
1/3 cup strong coffee
54 cup rich milk
I cup raisins
y 2 cup each sliced citron and figs
Cream butter; add sugar slowly;
add beaten eggs, mixing well. Sift
dry ingredients together and add al-
ternately with coffee and milk. Add
slightly floured fruit and put into
greased and floured tube loaf pan.
Bake in moderate oven at 350 F. for
1 hour.
Hot Molasses Cake
y 2 cup butter
y 2 ' cup brown sugar
1 egg
y 2 cup molasses
2 cups flour
3 teaspoons Magic Baking Powder
y 2 teaspoon salt
54 teaspoon Magic Soda
y 2 teaspoon all-spice
1 teaspoon cinnamon
54 cup milk
Cream butter; add sugar slowly,
beating continually; add beaten egg
The Sunshine Vitamin is in Fleischmann's Yeast
Magic Baking Powder is Always Uniform
9
and molasses. Sift flour, baking pow-
der, salt, soda and spices together;
add alternately with milk to first mix-
ture. Mix well. Bake in greased
shallow pan in moderate oven at 425°
F. about 20 minutes. Serve hot.
Soft Gingerbread
y . 2 cup lard and butter mixed
1 cup sugar
1 cup molasses
1 cup sour milk
I teaspoon Magic Soda
1 tablespoon boiling water
2 teaspoons each cinnamon and ginger
1 teaspoon each cloves and nutmeg
54 teaspoon salt
3 cups flour
y 2 teaspoon Magic Baking Powder
Melt shortening; put molasses into
a bowl, pour on the hot melted short-
ening; add sugar, sour milk and boil-
ing water. Mix well together. Sift
together flour, baking powder, soda,
spices and salt, and add to wet mix-
ture. Beat briskly. Bake in a
greased, shallow pan 40 minutes in
350° F. oven. May be served as a
dessert. Cut in squares and serve
with whipped cream or a rich sauce.
Ginger Bread
2/3 cup butter
2 eggs
1 cup molasses
1 cup brown sugar
2 teaspoons ginger
1 teaspoon each cinnamon and cloves
54 teaspoon grated nutmeg
I cup sour milk
1 teaspoon Magic Soda
3 cups flour
54 teaspoon salt
y 2 teaspoon Magic Baking Powder
Pour hot melted butter into the
molasses, add sugar and well beaten
eggs; sift together dry ingredients
and add to first mixture alternately
with sour milk. Beat well. Bake in
greased and floured shallow pan 40
minutes in 350° F. oven.
Gold Cake
3 tablespoons butter
34 cup sugar
Yolks of 3 eggs
1 teaspoon flavoring extract
154 cups flour
3 teaspoons Magic Baking Powder
54 cup milk
Cream butter; add sugar slowly;
add egg yolks which have been
beaten until thick; add flavoring. Sift
together flour and baking powder;
add alternately, with milk to first mix-
ture. Bake in greased loaf pan in
moderate oven at 3 75° F. for 35 min-
utes, or in shallow pan 25 minutes.
Cover with any icing desired.
Angel Cake
1 cup egg whites, plus 1 extra egg
white
Pinch salt
1 teaspoon Gillett’s Cream of Tartar
154 cups fine granulated sugar
1 cup fine pastry flour
54 teaspoon Magic Baking Powder
I teaspoon vanilla
1 teaspoon almond extract
Add salt to egg whites, and beat
until foamy with a wire egg whip.
Add Cream of Tartar and continue
beating until whites are stiff enough
to hold a tablespoon erect. Fold in
the sugar lightly, 2 tablespoons at a
time. Fold in the flour (which has
been sifted with baking powder 5
times) and sifting it over the egg
whites about two tablespoons at a
time. Stir in flavoring very lightly.
Half fill large ungreased tube pan.
Put into perfectly cold oven, if either
gas or electric is used, and let heat
gradually rise to 300° F., then pre-
vent temperature from rising any
higher and let cake cook 45 to 50
minutes, or bake cake 45 to 50 min-
utes in moderate oven at 350° F. if
preferred. At end of time remove
cake from oven, invert pan and let
stand until cold.
3 Egg Angel Cake
34 cup sugar
2/3 cup milk
3 egg whites
54 teaspoon salt
1 cup pastry flour
2 teaspoons Magic Baking Powder
54 teaspoon Gillett’s Cream of Tartar
34 teaspoon each almond and vanilla
extract
Heat milk and sugar just to boil.
Add salt to egg whites and beat until
stiff. Add hot syrup slowly to egg
whites, beating continually. Let cool.
Sift together 5 times flour, baking
powder and cream of tartar; fold into
egg mixture. Add flavoring. Pour
into small ungreased angel cake tin;
bake in moderate oven at 350° F.
about 30 minutes. Remove from
oven; invert pan and allow to stand
until cold. Cover top and sides with
icing desired.
NOTE: Excellent to make with
Gold Cake. Only 3 eggs are required
for both.
Coffee Should Be Fresh — Use Chase & Sanborn’s
10
Magic Baking Powder As sures Success f ul Baking
Dutch Apple Cake
2 cups flour
y 2 teaspoon salt
4 teaspoons Magic Baking Powder
4 tablespoons butter
1 egg
4 tablespoons sugar
6 tablespoons milk
2 apples
Sift together flour, baking powder
and salt; cut in butter with two
knives; add sugar; mix lightly. Drop
egg into cup, unbeaten, add the milk
ice cold. Turn on to floured board,
shape the dough; put on greased
sheet. Pare and cut the apples into
eighths; press into parallel rolls into
dough; sprinkle with sugar and cinna-
mon and dot with butter, mixed to-
gether in the proportion of two
tablespoons sugar and half a tea-
spoon cinnamon. Bake in hot oven
400° F. 20 minutes.
Sunshine Cake
Y cup egg whites
1 14 cups sugar
5 tablespoons hot water
y 2 cup egg yolks
1 cup fine pastry flour
Y teaspoon Gillett s Cream of Tartar
j/ s teaspoon salt ,
y 2 teaspoon Magic Baking Powder
I teaspoon vanilla
1 teaspoon almond extract
Beat egg whites with a wire whip
until they are stiff enough to hold a
teaspoon erect. Cook sugar and
water together to 240° F. and pour
very slowly on the stiffly beaten egg
whites, beating all the time. Let
the mixture cool thoroughly and then
fold in the well-beaten yolks. Sift
together the flour, cream of tartar,
salt and baking powder five times,
and fold lightly into egg and sugar
mixture. Half fill large tube pan,
and bake as angel cake. This cake
has excellent keeping qualities.
Wine Cake
1 cup sugar
1 y 2 cups flour
1 teaspoon Magic Baking Powder
y 2 teaspoon ground mace
teaspoon salt
5 eggs
\y 2 cups powdered sugar
1 teaspoon vanilla
y 2 teaspoon almond extract
Sift flour and sugar before measur-
ing. Cream butter until very light.
Sift together three times the flour,
baking powder, salt and mace, and
add to the creamed butter. In an-
other bowl beat egg yolks, add sugar
and flavoring. Combine the two mix-
tures, beat together till very light,
then fold in stiffly beaten whites.
Turn into a loaf pan, which has been
lined with well greased letter paper,
and bake for one hour in moderate
oven 375° F. This cake has ex-
cellent keeping qualities if stored in
an airtight tin box.
Easter Bunny Cake
4 eggs i j
\y 2 cups granulated sugar
2 cups pastry flour
2 teaspoons Magic Baking Powder
teaspoon salt
I cup boiling water
I teaspoon lemon extract
Beat eggs until light; beat in sugar
slowly; add flour sifted with salt and
baking powder, alternately with boil-
ing water; add flavoring. Put into
ungreased large angel cake pan. Bake
in slow oven about 1 hour, starting
at 250° F. and increasing to 350° F.
Cool; cover with White Icing, using
almond flavoring. Color a small
amount of icing with a little green
coloring. Decorate rim of cake with
this icing, allowing it to drip over
edge to resemble grass. While soft,
make bunnies with large fresh marsh-
mallows which are pinched with
thumb and finger at one end for nose
and at other for tail. Dip toothpick
in melted chocolate and make dots
for eyes. Large ears are cut from
writing paper. Arrange these bun-
nies around edge of cake.
Cocoanut Marshmallow Layer Cake
y 2 cup butter
1 cup sugar
3 eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
Y cup milk
2 cups pastry flour
3 teaspoons Magic Baking Powder
y teaspoon salt
Cream butter; add sugar, yolks of
eggs and flavoring; mix well. Sift
flour with baking powder and salt;
add alternately with milk to first mix-
ture. Add whites of eggs beaten
! stiff. Bake in 3 greased and floured
layer cake tins in moderate oven at
400° F. 1 5 to 20 minutes. Put to-
gether with following:
Use Chase & Sanborn^ Seal Brand Coffee
11
3 Out of 4 Canadian
Cocoanut Marshmallow Filling and
Frosting
\y 2 cups granulated sugar
Yi cup water
6 large marshmallows
Whites of 2 eggs
2 teaspoons lemon juice
1 cup fresh grated cocoanut
Boil sugar and water to 238° F.
or until sj^rup spins a thread. Add
marshmallows cut into very small
pieces but do not stir into syrup.
Pour very slowly into stiffly beaten
whites of eggs and beat until smooth.
Add lemon juice. Spread between
layers. Sprinkle with cocoanut and
small pieces of marshmallows. Cover
top and sides of cake with frosting,
sprinkle thickly with cocoanut and
decorate top with pieces of marsh-
mallows.
Luxor Cake
I cup fine granulated sugar
1 teaspoon vanilla extract
y 2 cup egg yolks
y 2 cup luke warm water
l /i teaspoon Magic Soda
\y 2 cups pastry flour
2 teaspoons Magic Baking Powder
y 2 teaspoon salt
Sift the sugar, pour vanilla extract
on 2 tablespoons of measured sugar,
and set aside. Place egg yolks in a
large mixing bowl; add water and
baking soda and beat with egg beater
until foamy. Add sugar a little at a
time, beating in well. Add sugar
with flavoring and beat. Sift together
flour, baking powder and salt. Fold
carefully into mixture; pour in un-
greased angel cake pan. Bake in
moderate oven at 350° F. for 40 to
45 minutes. Invert pan and let stand
until cake is cold, when, with the aid
of a spatula, it will slip from pan.
Remove all crumbs and moist crust
from surface and cut in three layers.
Spread Lemon Cream Filling between
layers. Ice top and sides with Marsh-
mallow Seven Minute Frosting.
Jelly Roll Cake
3 large eggs
I cup very fine sugar
J / 2 teaspoon lemon extract
1 cup pastry flour
J4 teaspoon salt
1 teaspoon Magic Baking Powder
1 tablespoon cold water
Separate eggs, beat yolks till thick,
gradually adding sugar; add lemon
extract, then stir in the stiffly beaten
whites, and fold in flour, baking
powder and salt (which have been
Women Use Magic
sifted together five times), alternately
with cold water. Line a shallow pan
with well greased paper, cover bot-
tom of pan with mixture. Bake 1 2
minutes in moderate oven.
Have ready a clean, coarse, damp
towel sprinkled with powdered sugar;
turn sponge onto this. With a sharp
knife cut a thin strip from sides and
ends of cake. Now spread with jam;
roll quickly and wrap in paper to
keep shape. Place on rack to cool.
Cold Water Sponge Cake
3 eggs
8 tablespoons cold water
\y 2 cups fine granulated sugar
Grated rind of I lemon
2 cups pastry flour
y 2 teaspoon salt
2 teaspoons Magic Baking Powder
Beat yolks with a Dover beater
until thick and lemon colored. Add
4 tablespoons cold water and con-
tinue beating. Add the sugar, lemon
rind and 1 cup of flour and beat until
thick. Add the remaining 4 table-
spoons of cold water and flour, which
has been sifted four times with the
baking powder and salt. Beat 3
minutes. Fold in stiffly beaten whites
and half fill an ungreased tube pan.
Bake 45 to 50 minutes in an oven
350° F.
Mrs. Moody’s Wonder Cake
y 2 cup butter
\y 2 cups powdered sugar
J / 2 cup milk
2 cups pastry flour
2 teaspoons Magic Baking Powder
I teaspoon vanilla extract
6 egg whites
Cream butter with powdered sugar;
add milk alternately with flour sifted
with baking powder. Add vanilla ex-
tract and fold in beaten egg whites.
Bake in 3 greased layer tins in
moderate oven at 325° F. for 20
minutes. Increase to 350° F. last
1 0 minutes.
Nut and Fruit Filling and Frosting
1 1 / 2 cups granulated sugar
y 2 cup water
3 egg whites, beaten
1/3 cup muscatel raisins, cut in pieces
y 2 cup shaved pecans
1/3 cup chopped figs
y 2 teaspoon vanilla extract
Boil sugar with water until syrup
spins a thread at 238° F. Add slowly
to egg whites, beating continually
until cool. Add raisins, pecans, figs
and vanilla. Spread between layers
and on top and sides of cake.
Chase & Sanborn’s Seal Brand Tea for Aroma and Flavor
12
Follow the Recipes Carefully
Devil’s Food Layer Cake
2/3 cup butter
\y 2 cUps sugar
3 eggs
1 cup milk
2 Yi cups flour
Y teaspoon salt
3 teaspoons Magic Baking Powder
I teaspoon vanilla extract
3 squares unsweetened chocolate,
melted
Cream butter thoroughly; add
sugar slowly. Add beaten yolks; mix
thoroughly. Add flour sifted with
baking powder and salt, alternately
with milk; add vanilla and melted
chocolate. Fold in stiffly-beaten egg
whites. Put into 3 greased layer cake
tins and bake in moderate oven at
350° F. about 30 minutes. .Put layers
together and cover cake with Choco-
late Filling and Icing.
Layer Cake (Susie’s)
y 2 cup butter
1 cup sugar
3 eggs
2 cups flour
4 teaspoons Magic Baking Powder
Y teaspoon salt
y 2 cup milk
Cream butter and sugar; add well
beaten eggs and beat again with but-
ter and sugar till very light. Sift
flour, baking powder and salt to-
gether and add to first mixture
alternately with milk. Beat lightly
for about 1 minute. Put into greased
layer cake pans and bake 15 to 20
minutes.
Tropic Aroma
y 2 cup butter
\Y cups sugar
2 l / 2 cups flour
4 teaspoons Magic Baking Powder
Y teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Cream butter; add sugar slowly
and beaten eggs; mix well. Add
flour sifted with baking powder, salt
and spices, alternately with milk to
first mixture. Pour two-thirds of bat-
ter in 2 greased layer tins, and to re-
maining third, add 1 tablespoon cocoa
mixed with 1 tablespoon boiling
water.. Use this for middle layer.
Bake in moderate oven at 3 75° F.
about 20 minutes. Put Mocha Icing
between layers and on top of cake.
Lady Baltimore Cake
y 2 cup butter
1 cup fruit sugar
Whites of 4 eggs
2 teaspoons Magic Baking Powder
y 2 cup milk
Y teaspoon almond or rose extract
2 cups pastry flour
Sift flour and baking powder to-
gether three times. Cream butter,
gradually adding sugar. When very
light and smooth work in the milk,
then gradually whip the stiffly beaten
egg whites into the mixture. When
all these ingredients are well blended,
add sifted flour and baking powder;
stir just enough to mix well; add
flavoring. Pour into greased layer
tins. Bake in moderate oven. When
cool put together and cover top and
sides with the following mixture:
\y 2 cups sugar
y 2 cup water
1 cup walnuts or pecan nuts
6 figs
1 cup stoned raisins
Whites of 2 eggs
y 2 teaspoon vanilla
y 2 teaspoon Magic Baking Powder
Cook sugar and water to 242° F.
or until syrup threads, remove from
fire immediately. Pour in narrow
stream on stiffly beaten egg whites,
beating continually until thick. Add
vanilla, baking powder and finely
chopped fruits and nuts.
Sponge Cake
4 eggs
1 cup sugar
y 2 teaspoon lemon extract
1 cup flour
I teaspoon Magic Baking Powder
Separate eggs, beat yolks till very
light, adding sugar gradually. Add
flavoring, then fold in stiffly-beaten
whites. Sift flour and baking powder
together 5 times, then add lightly to
other mixture. Bake Yl A° u r in
moderate oven 350° F.
Hot Water Sponge Cake
3 eggs
1 cup fine sugar
1 cup flour
1 teaspoon Magic Baking Powder
y 2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons hot water
Beat the yolks until lemon colored
and thick, add sugar and continue
beating. Sift flour, baking powder
and salt 4 times, add to first mixture,
then hot water and very stiffly beaten
whites of eggs and lemon juice. Bake
in oven 350° F. for 40 minutes.
Eat Fleischmann's Yeast for Better Health
Magic Baking Powder Contains No Alum
13
Chocolate Layer Cake
J / 2 cup butter
1 cup sugar
2 eggs
I teaspoon vanilla extract
1 cup milk
lYi cups pastry flour
3 teaspoons Magic Baking Powder
Z A teaspoon salt
Cream butter; add sugar, a little
at a time, beating until light; add
beaten yolks and flavoring; add flour,
sifted with salt and baking powder,
alternately with milk. Fold in stiffly
beaten egg whites. Bake in 3 greased
layer cake pans in moderate oven at
3 75° F. about 20 minutes. Spread fill-
ing thickly between layers and cover
top and sides with Vanilla Butter
Cream Icing and decorate with wal-
nut halves and cherries.
Eagle Cake
J / 2 cup butter
I cup brown sugar
1 egg
2 cups flour
1 teaspoon Magic Soda
teaspoon salt
I teaspoon cinnamon
% teaspoon cloves
y 2 teaspoon nutmeg
I cup raisins
1 cup sour milk
Prepare dry ingredients by sifting
together flour, soda, salt and spices.
After sifting, add raisins; cream but-
ter and sugar; add beaten egg, beat
well then add dry ingredients alter-
nately with sour milk. Beat mixture
thoroughly. Put in a well greased
pan and bake 1 hour in moderate
oven 350° F.
Orange Sponge Cake
3 eggs
% teaspoon Gillett’s Cream of Tartar
1 cup granulated sugar
2 teaspoons grated orange rind
1/3 cup orange juice
\y cups pastry flour
\y 2 teaspoons Magic Baking Powder
y teaspoon salt
Separate eggs; beat whites and
cream of tartar until stiff, and add
the yolks one at a time, beating well
before addition of each yolk. Add
sugar gradually, still beating with
egg beater; remove beater. Add
grated rind and orange juice. Fold
in flour sifted with baking powder
and salt. Bake in 2 layer cake pans
in moderate oven at 325° F. about
1 8 minutes. Spread Orange Cream
Filling between layers. Cover top
and sides with Seven Minute Frost-
ing. Grate a little orange rind on
the frosting before it cools.
Corn Starch Cake
1/3 cup butter
1 cup sugar
3 eggs (whites only)
y 2 teaspoon rose, or other flavoring
1 cup flour
y cup cornstarch
2 teaspoons Magic Baking Powder
y 2 cup milk
Cream butter and sugar, add
flavoring; sift together thoroughly
flour, cornstarch, baking powder and
pinch of salt; add to creamed butter
and sugar alternately with milk.
Lastly fold in stiffly beaten whites of
eggs. Bake 30 to 40 minutes in
moderate oven. When cold sift con-
fectioner’s sugar thickly over top.
Marble Cake
Make same as for “Cornstarch
Cake.** Add to one-third of the mix-
ture I J /2 squares of melted choco-
late and drop by spoonfuls on to the
white mixture in pan. Then run a
fork through the mixture lengthwise
of the cake pan, which, when baked,
will give the cake a streaky marble-
like appearance. When cool, cover
cake with Orange Icing.
Mocha Tart
4 eggs
1 tablespoon mocha essence or
2 tablespoons cold strong coffee
Few grains salt
1 cup granulated sugar
1 cup flour
1 teaspoon Magic Baking Powder
Separate eggs, beat yolks until very
light; add mocha, salt and sugar
gradually, beating continually; add
flour and baking powder sifted to-
gether; fold in stiffly beaten egg
whites; mix thoroughly without beat-
ing. Spread in 2 well greased layer
cake pans and bake in slow oven 1 0
to 15 minutes, starting at 300° F. and
increasing temperature last half of
baking to 3 75° F. Spread Mocha
Cream Filling between layers and on
top of cake. Sprinkle top with
browned, chopped almonds.
Mocha Cream Filling
Whip pint cream, sweeten with
Vs to CU P powdered sugar and
flavor with 1 tablespoon mocha
flavoring.
The Sumshine Vitamin is in Fleischmann's Yeast
14
You Can Always Rely on Magic Ba king Powde r
Princess Cake
y 2 cup butter
1 1/3 cups sugar
y 2 teaspoon vanilla extract
y 2 teaspoon almond or orange extract
1 cup water
3 cups pastry flour
y 2 teaspoon salt
4 teaspoons Magic Baking Powder
5 egg whites
Cream butter; add sugar slowly,
beating until light; add flavoring.
Sift flour with salt and baking
powder; add to first mixture alternate-
ly with the water. Fold in beaten
egg whites, mixing well, but do not
beat. Bake in 2 greased and floured
square layer tins in moderate oven at
385° F. about 40 minutes. Remove
from pans; cool and spread with
Short Cakes
2 cups flour
4 teaspoons Magic Baking Powder
y 2 teaspoon salt
4 tablespoons shortening
2 tablespoons sugar
1 egg
2/3 cup milk
Sift together the dry ingredients;
cut in shortening till very fine; add
sugar. Beat egg and pour with the
chilled milk to make soft dough (but
not too soft to hold its shape when
baked). Turn the dough on to a
floured board, roll lightly to one-
third inch thickness. Cut out with a
round cutter. Brush one round with
melted butter; place another round
on it; bake in hot oven. Split, fill
with fresh berries slightly sweetened.
Put top round on and pile whipped
cream over it, decorating with whole
berries.
Green Tree Layer Cake
y 2 cup butter
IJ4 cups sugar
2 eggs
2 cups flour
3 teaspoons Magic Baking Powder
2/3 cup milk
1 teaspoon vanilla extract
Cream butter; add sugar slowly;
add beaten eggs. Add flour sifted
with baking powder, alternately with
milk; add flavoring and mix well.
Put into 4 greased layer cake pans,
spreading batter thin. Bake in
moderate oven at 400° F. about 1 5
minutes. Put together with Cocoa
Almond Filling and Icing.
After spreading icing between lay-
ers and on top and sides of cake, with
pastry bag and rose tube put icing
up and down sides of cake to repre-
sent bark of a tree. Cover top with
chopped blanched pistachio nuts.
Mahogany Cake
Cook I /2 cup milk with Yl cup
cocoa until thick and smooth; set
aside to cool.
y 2 cup butter
1 y 2 cups sugar
3 eggs
2 cups pastry flour
34 teaspoon Magic Soda
2 teaspoons Magic Baking Powder
2/3 cup sweet milk
1 teaspoon vanilla extract
Cream butter and sugar together.
Add beaten egg yolks. Sift together
flour, soda and baking powder and
add alternately with milk to first
mixture. Add chocolate mixture and
vanilla extract and mix well. Fold in
stiffly beaten egg whites. Bake in 2
well greased 9-inch layer cake tins,
in moderate oven at 350° F. about
30 minutes. Cool and spread ‘Fudge
Frosting’ between layers and on top
and sides of cake.
Lady Goldenglow
y 2 cup butter
I y 2 cups sugar
grated rind of x / 2 orange
I egg and 1 yolk
254 cups flour
4 teaspoons Magic Baking Powder
y teaspoon salt
1 cup milk
1 y 2 squares unsweetened chocolate,
melted
Cream butter, add sugar and
orange rind. Add beaten egg yolks.
Sift together flour, baking powder and
salt and add alternately with milk;
lastly fold in I beaten egg white.
Divide batter into 2 parts. To one
part, add chocolate. Put by table-
spoonfuls alternating dark and light
batter, into 3 greased layer cake
pans. Bake 20 minutes in moderate
oven at 3 75° F. and spread with
‘Orange Chocolate Filling and Icing.*
Martha Brannigan’s Reception Cake
34 cup butter
2 cups fine sugar
2 cups flour
I cup cornstarch
1 y teaspoons Magic Baking Powder
y teaspoon salt
34 cup milk
y 2 teaspoon vanilla
whites of 6 eggs
fruit coloring
Coffee Should Be Fresh— Use Chase & Sanborn’s
Magic Baking Powder is Always Uniform
15
Cream butter, gradually adding
sugar; beat till light. Sift together
three times flour (which has been
sifted once before measuring), corn-
starch, salt and Magic Baking Powder;
add to butter and sugar alternately
with the milk; add vanilla; beat well.
Lastly fold in stiffly beaten whites of
eggs. Put in three layer cake pans,
add a drop of pink fruit coloring to
one third of the mixture so that mid-
dle layer is a delicate pink. Bake in
moderate oven 350° F., 20 minutes.
Turn out and let cool. Fill with the
following:
Filling
54 cup sugar
154 tablespoons cornstarch
54 teaspoon salt
54 cup milk
1 cup cocoanut
yolks of 6 eggs
54 teaspoon vanilla
Mix together sugar, cornstarch and
salt; gradually add milk, then cocoa-
nut, the beaten yolks and vanilla.
Cook in dr uble boiler, stirring con-
stantly till it thickens, but do not let
mixture boil. While still warm
spread between layers of cake.
Cover top and sides of cake with
‘Fruit Butter Cream Icing.*
1, 2, 3, 4 Cake
1 cup butter
2 cups sugar
3 cups flour
3 teaspoons Magic Baking Powder
4 eggs
1 cup milk
Cream butter, adding sugar gradu-
ally; beat in eggs one by one; sift
flour and baking powder together and
add to first mixture alternately with
milk. Bake in greased loaf cake pan
about 1 hour.
This is a useful cake mixture as it
can be varied in so many ways; at
one time Caraway seeds may be ad-
ded; at another time a cup of currants
or raisins or some citron peel or
melted chocolate.
White Cake
1 cup butter
1 J4 cups fine sugar
4 eggs (whites only)
54 teaspoon almond extract
3 cups flour
4 teaspoons Magic Baking Powder
1 cup milk
Beat together butter and sugar till
very light, add extract then add stiffly
beaten whites of eggs; sift flour and
baking powder four times. Add to
other mixture alternately with milk.
Bake in moderate oven 40 minutes.
When cold, ice with chocolate icing
and put on top almonds which have
been blanched and chopped fine.
Silver Cake
2/3 cup butter
2 cups fine sugar
whites of 6 eggs
4 teaspoons Magic Baking Powder
4 cups flour
54 teaspoon salt
34 cup milk
1 teaspoon almond extract
Cream butter and sugar; sift flour,
baking powder and salt three times,
add gradually to creamed butter and
sugar; then the milk, almond extract,
and lastly the stiffly beaten whites.
Beat well and bake in a moderate
oven % hour.
Rich Fruit Cake
34 cup grape juice
3 34 cups seeded raisins
254 cups currants
4 oz. candied cherries
4 oz. candied pineapple
154 cups mixed candied peel
254 cups flour
2 teaspoons Magic Baking Powder
2 teaspoons cinnamon
54 teaspoon mixed nutmeg and all-
spice
54 teaspoon salt
I cup chopped almonds
Juice and rind of one lemon
1 cup butter
134 cups brown sugar
5 eggs
Soak fruit and chopped peel over
night in grape juice. Sift flour, baking
powder, salt and spices together. Add
to it the fruit, candied peel and
almonds. Cream butter, add sugar
and beat well. Add eggs, one at a
time, beating well after each addition.
Add dry ingredients, lemon juice and
rind. Mix thoroughly, pour into a
large greased and paper-lined cake
tin. Bake in a slow oven at 230° F.
for 4 to 6 hours, or steam for 6 hours
and bake slowly one hour to dry out.
Pound Cake
1 cup butter
1 cup sugar
I teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Magic Baking Powder
Cream butter thoroughly, add
sugar very slowly, beating well. Add
flavoring and yolks of eggs beaten
until pale yellow. Beat egg whites
Use Chase & Sanborn's Seal Brand Coffee
16
Magic Baking Powder Assures Succ essful Baking
until light and add alternately with
flour sifted with baking powder four
times. Beat well for several minutes
until light and fluffy. Bake in greased
loaf pan in moderate oven at 325° F.
about 1 hour. Cover with Ornamen-
tal Frosting.
Spanish Bun
34 cup butter
1*4 cups brown sugar
3 eggs
2 cups flour
4 teaspoons Magic Baking Powder
teaspoon salt
1 tablespoon cinnamon
I teaspoon ginger
54 teaspoon nutmeg
1 cup milk
Sift together flour, baking powder
and spices 2 or 3 times, then add
sugar; melt, but do not oil, butter;
add to first mixture, then beaten eggs
and milk. Beat well, put in greased
pan and bake 30 minutes in a mod-
erate oven. When cool, cover with
‘Meringue Icing.*
Boston Cream Pie
3 eggs
1 cup sugar
134 cups flour
2 teaspoons Magic Baking Powder
54 teaspoon salt
54 cup milk
Beat eggs till thick, gradually ad-
ding sugar. Sift together 4 times
flour, baking powder and salt; add
lightly to egg mixture alternately with
the milk. Bake in layers 15 to 20
minutes in moderate oven 350° F.
When cool fill with slightly sweetened
whipped cream.
Coffee Cake
54 cup butter
1 cup sugar
2 eggs
154 cups flour
2 54 teaspoons Magic Baking Powder
I teaspoon cinnamon
1 teaspoon nutmeg
I teaspoon cloves
54 cup raisins
54 cup strong coffee
Cream together thoroughly butter
and sugar; beat in eggs one by one;
and continue beating. Mix and sift to-
gether flour, baking powder, spices
and salt, and add to first mixture al-
ternately with coffee. Add raisins.
Bake in a buttered and floured loaf
cake pan 30 to 40 minutes in moder-
ate oven 350° F. When cool spread
top and sides with Caramel Icing.
Caramel Filling and Icing
3 tablespoons butter
354 cups confectioner’s sugar
4 tablespoons caramel syrup
3 to 4 tablespoons milk
54 cup chopped pecan nuts
Cream butter; add sugar slowly;
add syrup and milk a little at a time
until right consistency to spread. Re-
serve two-thirds of this icing for top
and sides of cake. Add nuts to re-
mainder and allow to stand about 20
minutes before spreading thickly be-
tween layers. To the plain icing add
just enough pink vegetable coloring
to make an attractive shade. Cover
top and sides of cake.
To make Caramel Syrup put 2 /$
cup granulated sugar in saucepan
and melt slowly, stirring until light
golden brown. Add slowly 1 cup
boiling water and boil gently until
consistency of syrup.
Butter Cream Icing
Basic Recipe
4 tablespoons butter
1*4 cups confectioner’s sugar
Cream
Flavoring
Cream butter, gradually adding
sugar; beat until light and fluffy. If
necessary, add a little cream until of a
desired consistency to put between
layers and cover cake. Add 1 tea-
spoon vanilla.
Chocolate Butter Cream Icing
Add to “Basic Recipe’* 2 squares
melted unsweetened chocolate. Nuts
may be added if desired.
Orange Butter Cream Icing
Add to “Basic Recipe*’ grated rind,
pulp and juice of half an orange and
y 2 tablespoon lemon juice. If too
thin, add a little more confectioner’s
sugar and beat well.
Coffee Butter Cream Icing
Use coffee infusion as the flavor-
ing. (Preferably Chase and San-
born’s for best flavor).
Sprinkle on top almonds which
have been blanched, then browned in
oven and rolled fine with the rolling
pin. This is a delicious icing.
Fruit Butter Cream Icing
Add to “Basic Recipe’ a little straw-
berry juice and a few drops of vege-
table coloring. Sprinkle on top with
fine cocoanut.
Chase & Sanborn's Seal Brand Tea^for Aroma and Flavor
3 Out of 4 Canadian Women Use Magic
17
French Mocha Filling
4 egg yolks
y 2 cup butter
l /t cup sugar
4 tablespoons strong coffee
I tablespoon flour
Cream butter and beat in flour un-
til quite smooth. Add I /3 of the mix-
ture to the well-beaten yolks and
cook in double boiler, or in a bowl
surrounded with boiling water, until
thick. It must be stirred all the time.
Add another third of the butter mix-
ture and cook until it thickens again.
Add remainder of the butter with
sugar and coffee and let it thicken the
last time. A pinch of salt will im-
prove the flavor.
Boiled Frosting
1 l / 2 cups granulated sugar
V 2 cup water
Whites of 2 eggs
1 teaspoon flavoring extract
y 2 teaspoon Magic Baking Powder
Boil sugar and water without stirr-
ing to 238° F. or until syrup spins a
thread; pour slowly over stiffly beaten
egg whites and beat until thick; add
flavoring and baking powder; allow
to stand few minutes before spread-
ing.
Fudge Frosting
2 cups sugar
2 tablespoons corn syrup
3 squares unsweetened chocolate
y 2 cup milk
y 2 teaspoon Magic Baking Powder
2 tablespoons butter
1 teaspoon vanilla extract
Cook sugar, corn syrup, chocolate
and milk to 232° F. or until syrup
forms a very soft ball when tested in
cold water. Stir occasionally to pre-
vent burning. Remove from fire, add
baking powder and butter. Cool to
lukewarm. Add vanilla extract and
beat until creamy and right consis-
tency to spread
Seven Minute Frosting
1 unbeaten egg white
7/8 cup granulated sugar
3 tablespoons cold water
y 2 teaspoon flavoring
y 2 teaspoon Magic Baking Powder
Place all ingredients except flavor-
ing and baking powder in top of
double boiler. Place over boiling
water and beat with beater for 7
minutes. Add flavoring and baking
powder, beat again, and spread on
cake.
Chocolate Frosting
Add to “Seven Minute Frosting**
I J /2 squares melted unsweetened choc-
olate 2 minutes before taking from
fire.
Coffee Frosting
Add 3 tablespoons cold boiled cof-
fee to “Seven Minute Frosting** in
place of water.
Marshmallow Frosting
Add 8 marshmallows, cut fine, to
“Seven Minute Frosting** after frost-
ing becomes thick. Beat until marsh-
mallows melt.
% cup butter
y cup sugar
*4 cup water
3 eggs
1 teaspoon vanilla
Pinch of salt
Cook the sugar and water until it
forms a soft ball in cold water 240°
F., then pour it in a thin stream on
the well-beaten egg yolks, beating un-
til very thick. Then beat in the but-
ter a little at a time, add flavoring;
let chill and use.
Coffee Butter Cream
Make same as “French Butter
Cream” using very strong coffee in-
stead of water.
French Chocolate Butter Cream
Add to “French Butter Cream’’ 1
ounce or 1 square of melted bitter
chocolate.
Cocoa Butter Cream
Four tablespoons of cocoa made
into a paste and beaten into “French
Butter Cream,” and 2 drops of bitter
almond instead of vanilla.
Pineapple or Strawberry Icing
Add crushed pineapple or straw-
berries to butter icing, adding more
sugar if necessary.
Orange or Lemon Icing
Grated orange or lemon rind may
be added to either butter icing or a
Royal or boiled icing.
Chocolate Butter Icing
1 y tablespoons butter
2 cups confectioner's sugar
1 Yi squares unsweetened chocolate,
melted
4-5 tablespoons hot milk or cream
Cream the butter; add sugar
gradually, add chocolate and milk or
cream, using just enough to make
right consistency to spread thickly.
Eat Flej^^kqriann's Yeast for Better Health
18
Follow the Recipes Carefully
White Icing
1 Yi cups confectioner's sugar
2 tablespoons hot milk
y 2 tablespoon butter
Yi teaspoon flavoring
Add butter to hot milk; add sugar
slowly to make right consistency to
spread; add flavoring. Spread on
cake.
Colored Icings
Pink Icing Add 1 tablespoon
strawberry or other fruit juice.
Yellow Icing Add 1 teaspoon
egg yolk and flavor with orange rind
and 1 teaspoon lemon juice.
Fresh Strawberry Icing
Crush 1 0 strawberries with a little
sugar and few drops lemon juice and
let stand until juicy; mix in gradually
3 cups confectioner’s sugar. Spread
between layers and on top of cake.
Rich Chocolate Icing ^
6 squares unsweetened chocolate
3 cups confectioner’s sugar
cup cream
3 tablespoons boiling water
Melt chocolate in double boiler; add
sugar, stirring constantly; add cream
slowly; add boiling water to make
right spreading consistency. Spread
while hot.
Lemon Cream Filling
3 tablespoons cornstarch
1 cup sugar
yx cup water
J4 cup lemon juice
2 egg yolks
2 tablespoons butter
Grated rind of 1 lemon
Mix cornstarch and sugar (except
2 tablespoons sugar) in top of double
boiler. Add water slowly and cook
over hot water until thick, stirring to
prevent lumping. Add lemon juice.
Add egg yolks mixed with the 2 table-
spoons sugar; cook 3 minutes longer
and beat until smooth. Add butter
and grated lemon rind.
Orange Cream Filling
cup sugar
I V 2 tablespoons flour
% teaspoon salt
2 teaspoons grated orange rind
y 2 cup orange juice
1 egg yolk
2 teaspoons butter
1 teaspoon lemon juice
Put sugar, flour and salt in top of
double boiler and mix; add orange
rind and juice. Add butter and egg
yolk; cook until smooth and thick.
Remove from fire and add lemon
juice. Spread between layers.
Orange Chocolate Filling and Icing
3 tablespoons melted butter
3 cups confectioner’s sugar
2 tablespoons orange juice
Grated rind of y 2 orange
Pulp of 1 orange
1 egg white
3 squares unsweetened chocolate
Put butter, sugar, orange juice and
rind into bowl. Cut pulp from
orange, removing skin and seeds, and
add. Beat all together until smooth.
Fold in beaten egg white. Spread on
layer used for top of cake. While
icing is soft, sprinkle with unsweeten-
ed chocolate shaved in fine pieces
with sharp knife (using ^2 square).
To remaining icing add 2^4 squares
unsweetened chocolate, melted.
Spread thickly between layers and on
sides of cake.
Meringue Icing
Delicious for Spanish Bun, Lunch
Cake or Gingerbread.
2 egg whites
y 2 cup brown sugar
Beat eggs till stiff and gradually
add brown sugar, beating all the
time. Spread on cake and return to
oven till golden brown.
Almond Icing
1 lb. almond paste
I lb. powdered sugar
Whites of 2 eggs
Yolk of 1 egg
Few drops almond extract
Put almond paste into a bowl with
the sugar. Slightly beat egg whites
and yolk, add to this the flavoring.
Then mix all ingredients together.
Knead thoroughly like a bread dough
and, when of a proper consistency,
put a thick coating over the cake.
Allow to dry before covering with
Royal Icing.
Cocoa Cream Filling
6 tablespoons cocoa
y 2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
\y 2 cups heavy cream
Mix cocoa, sugar and salt with a
little hot water until well blended.
Cool, add flavoring and cream; whip
until stiff enough to spread.
The Sunshine Vitamin is in Fleischmann’s Yeast
19
Magic Baking Powder Contains No Alum
Royal or Ornamental Icing
2 egg whites
Pinch of GUlett’s Cream of Tartar
Confectioner’s sugar
A pinch of salt
Beat egg whites until stiff enough
to hold a spoon erect. Then beat in
two tablespoons of sifted confection-
er’s sugar. Continue adding the
same amount of sugar and beating in
between until the icing keeps the
mark of a knife. Add Cream of
Tartar. Spread a thin coating over
the cake. When this hardens, put
on a thicker layer. Use a pastry bag
and tubes to ornament as desired.
The secret of a good Royal Icing:
A pinch of salt should be added
to the egg whites, which should be
beaten with a Dover beater. The con-
fectioner’s sugar should be sifted and
added very gradually, never more
than half a cupful at a time, as the
icing should be thickened rather by
beating than by quantity of sugar
used.
Sugar should be added and well
beaten in until the icing will keep
the mark of a knife. A pinch of Gil-
lett’s Cream of Tartar for every egg
white used and a drop or two of blu-
ing gives a white icing.
A fruit cake should be covered
with almond icing before the white
or ornamental icing is put on, as a
few days after a fruit cake is baked
the juice from the fruit begins to
ooze out, which discolors the white
icing, whereas the almond icing does
not let the fruit juices through.
Cocoanut Frosting And Filling
Use recipe for “Boiled Frosting.**
Fold in or sprinkle 1 cup grated fresh
cocoanut on top of frosting while
still soft.
Chocolate Marshmallow Frosting
cup granulated sugar
1/3 cup water
6 or 8 marshmallows
White of 1 egg
Few drops vanilla extract
Boil sugar and water without stir-
ring until syrup spins a thread at
238° F. ; melt marshmallows in syrup;
pour slowly over beaten white of egg;
add flavoring and beat until thick.
Spread very thickly over cake. Melt
2 squares unsweetened chocolate with
54 teaspoon butter and spread thin
coating over frosting when cool.
Sea Foam Frosting
Vi cup light brown sugar
1 cup granulated sugar
54 cup water
2 tablespoons strong coffee
J4 teaspoon Gillett’s Cream of Tartar
Whites of 2 eggs
1/8 teaspoon salt
Boil sugar, water, coffee and
cream of tartar without stirring un-
til syrup spins a long thread at 248°
F. Pour very slowly over beaten egg
whites, beating continually until thick
enough to hold its shape. Add salt;
whip again and spread thickly on
cake.
Maple Frosting
1 cup maple syrup
Whites of 2 eggs
Boil syrup without stirring to 238°
F. or until it spins a thread; add
slowly to stiffly beaten egg whites;
beat with wire whip, until stiff enough
to spread. ..
Lemon Filling
y 2 cup sugar
1 y 2 tablespoons flour
Rind of 1 lemon
1 tablespoon lemon juice
I egg
1 teaspoon butter
Mix sugar and flour, add the
grated rind and the lemon juice, and
egg slightly beaten. Put butter in
sauce pan; when melted add mixture
and stir constantly until boiling point
is reached. Care must be taken that
mixture does not adhere to the bot-
tom of sauce pan. Cool before
spreading.
Banana Filling
Chop 2 bananas with a little pul-
verized sugar and lemon juice.
Raisin Filling
1 cup sugar
A little water
1 egg (white only)
1 cup raisins, dates, figs or nuts
Boil sugar and water until brittle
when dropped into cold water. Re-
move from stove; stir quickly into the
well-beaten white of egg. Add either
the fruit or nuts and stir well.
Mocha Cream Filling
Whip 54 pint cream, sweeten with
54 to 54 cup powdered sugar and fla-
vor with 1 tablespoon mocha flavor-
ing.
Coffee Should Be Fresh — Use Chase & Sanborn's
20
You Can Always Rely on
Chocolate Icing and Filling
y 2 tablespoon butter
5 tablespoons milk
3 oz. unsweetened chocolate
3 l / 2 cups confectioner’s sugar
1 teaspoon vanilla extract
Heat butter, milk and chocolate in
top of double boiler; add sugar slow-
ly, beating continually; add flavoring
and beat until creamy; if necessary
add more milk and spread thickly
between layers and on top and sides
of cake.
Cocoa Almond Filling and Icing
6 tablespoons butter
3 cups confectioner’s sugar
8 tablespoons cocoa
y 2 teaspoon almond extract
1/3 cup cream
Cream butter; add sugar and cocoa
slowly, beating until light and fluffy.
Add flavoring and cream slowly to
make good spreading consistency.
Spread thickly between layers and
put a thin layer on top and sides of
cake.
COOKIES
Ice Box Cookies
y 2 cup butter
1 cup brown sugar
I egg
y 2 teaspoon Magic Soda
54 teaspoon salt
\y cups flour
y 2 cup chopped nuts
Cream butter and sugar# add
beaten egg; beat all until light. Sift
flour, salt and soda three times and
add with the nuts to the first mixture.
Pack in a tin and put in the ice box
or any cold place over night. Turn
out on a board and slice as thin as
possible without breaking. Bake in
a hot oven.
Oatmeal Drop Cookies
y 2 cup butter
1 y 2 cups sugar
1 cup sweet milk
3 cups flour
3 teaspoons Magic Baking Powder
teaspoon salt
y teaspoon Magic Soda
I cup cocoanut
\ l / 2 cups oatmeal
1 cup seedless raisins
I teaspoon vanilla
Cream butter and sugar together
thoroughly; then add milk, mix well.
Sift flour once before measuring; then
add flour sifted at least twice together
with the baking powder, salt and soda.
Next add cocoanut and oatmeal mixed
together; then the chopped raisins
and lastly the vanilla. Drop from a
spoon on a greased shallow baking
pan, leaving about an inch space, and
bake about 20 minutes in a hot oven.
Magic Baking Powder
Spice Cookies
y 2 cup molasses
54 cup brown sugar
y cup shortening
1 tablespoon milk
2 cups flour
y 2 teaspoon salt
y 2 teaspoon Magic Soda
y 2 teaspoon nutmeg
1 teaspoon cinnamon
y 2 teaspoon ginger
y 2 teaspoon cloves
Heat molasses, add sugar, shorten-
ing and milk. Sift flour, salt, soda
and spices into mixture. Roll out thin
and cut with small cutter. Bake in
a slow oven.
Nut Cookies
2 tablespoons butter
y 2 cup sugar
1 egg
2 tablespoons milk
1 cup flour
2 teaspoons Magic Baking Powder
y teaspoon salt
1 cup chopped nuts
Cream butter and sugar; add well
beaten egg; flour, baking powder and
salt (which have been sifted togeth-
er). Stir in chopped nuts. Drop by
small teaspoons on to well buttered
shallow pans and bake in oven 375°
F.
Magic Cream Cookies
2 eggs
I cup sugar
1 cup thick cream
y 2 cup shredded cocoanut
2 cups flour
3 teaspoons Magic Baking Powder
y 2 teaspoon salt
Beat eggs until light, add sugar
gradually; add cocoanut, cream, and
flour (which has been mixed and
sifted with baking powder and salt).
Put away in ice box until thoroughly
chilled, then turn on to a floured
board and roll one half inch thick.
Sprinkle with cocoanut and roll one
fourth inch thick; cut with a small
cutter, first dipped in flour. Bake on
a buttered sheet in a moderate oven.
Boston Cookies
1 cup butter
\y 2 cups sugar
3 eggs
1 teaspoon Magic Soda
3^4 cups flour
1 y 2 teaspoons salt
1 teaspoon cinnamon
1 cup chopped nuts
y 2 cup currants
y 2 cup raisins, seeded and chopped
Cream butter and sugar, gradually
add well beaten eggs; then add half of
Use Chase & Sanborn’s Seal Brand Coffee
Magic Baking Powder is Always Uniform
21
flour sifted with soda, salt and cinna-
mon; then mix fruit and nuts with
remainder of flour and add to first
mixture. Drop by spoonfuls an inch
apart on a well greased baking sheet
and bake in a moderate oven.
Date Cookies
3 cups rolled oats
iy 2 cups flour
3 teaspoons Magic Baking Powder
J4 teaspoon salt
1 cup brown sugar
l / 2 cup lard
y 2 cup butter
l / 2 cup milk
Put rolled oats into a bowl; sift
flour, baking powder and salt to-
gether; add to oats; then sugar. Melt
butter and lard, add to dry mixture
with milk. Mix all together; roll, cut
with round cutter and bake in mod-
erate oven.
Fill with the following mixture: I
lb. chopped dates, 1 cup brown sugar,
1 cup hot water. Cook well and put
between cookies.
Peanut Cookies
y 2 cup butter
I cup sugar
1 egg
iy 2 cups pastry flour
3 teaspoons Magic Baking Powder
y 2 teaspoon salt
2 cups chopped peanuts
y 2 cup milk
2 teaspoons lemon juice
Cream butter and sugar, add
beaten egg; sift together flour, bak-
ing powder and salt; add to first mix-
ture alternately with milk, then add
chopped peanuts and lemon juice.
Drop on greased baking sheet by the
spoonful and bake from 1 2 to 15 min-
utes.
Magic Delights
y 2 cup butter
1 1 / 2 cups sugar
Y* cup milk
2 cups flour
2 teaspoons Magic Baking Powder
V 2 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1 cup chopped raisins
y 2 cup chopped nuts
Cream butter and sugar. Sift to-
gether flour, salt, baking powder and
cinnamon three times, and mix it
with the rolled oats, chopped raisins
and nuts. Add to the butter mix-
ture alternately with the milk. Drop
small teaspoonsfuls on a buttered tin
and bake 15 to 20 minutes.
Queen Cakes
X A cup butter
i4 cup sugar
2 teaspoons Magic Baking Powder
X A teaspoon salt
*4 teaspoon lemon extract
x /\ cup currants, washed and dried
Cream butter; add sugar, well
beaten eggs and lemon extract; then
flour, mixed and sifted with baking
powder and salt.
Pour batter into buttered small
patty pans, sprinkle on top of each a
few currants. Bake in moderate oven
20 minutes.
Pepper Nuts
2 eggs
2 cups brown sugar
2 cups flour
y 2 teaspoon Magic Baking Powder
2 teaspoons cinnamon
J4 teaspoon salt
y 2 teaspoon soda
1 teaspoon cloves (ground)
x / 2 teaspoon black pepper
2 cups seeded raisins
1 cup chopped nuts
y 2 cup chopped citron
Beat eggs and sugar together
(standing bowl in hot water) and
beat until as light as whipped cream,
taking care that the mixture does not
get hotter than lukewarm. Add flour
sifted with all other dry ingredients.
Stir in fruit and nuts. Knead well.
Drop by small spoonfuls on buttered
sheet and bake 8 minutes in 350° F.
oven.
Magic Hermits
cup butter
1 y 2 cups brown sugar
2 eggs
1 cup chopped raisins
1 cup chopped walnuts
I cup chopped dates
1 teaspoon vanilla
y 2 teaspoon nutmeg
] teaspoon cinnamon
2 cups pastry flour
y 2 teaspoon Magic Baking Powder
y 2 teaspoon Magic Soda
2 tablespoons milk or water
Mix and sift together the dry in-
gredients. Cream butter; add sugar
and well-beaten eggs, and vanilla.
Then add one third of the flour mix-
ture, fruit and nuts. Add more flour
and liquid alternately until all are
used up. Mix thoroughly. Drop by
spoonfuls on a greased shallow pan
and bake in moderate oven 1 5 to 20
minutes.
Chase & Sanborn's Seal Brand Tea for Aroma and Flavor
22 Magic Baking Powder Assures Successful Baking
Hermits
I cup butter
I cup sugar
3 eggs
I cup raisins, stoned and chopped
1 teaspoon each of allspice, cinna-
mon and nutmeg
2 cups flour
2 teaspoons Magic Baking Powder
Cream together thoroughly butter
and sugar, then with a wooden spoon
work in raisins and spices, then the
well beaten eggs, then flour and bak-
ing powder, which have been sifted
together. Roll out and cut with very
small cutter. Bake in moderate oven
about 1 0 minutes.
Rolled Hermits
1/3 cup butter
Y cup brown sugar
1 egg
1 tablespoon milk
2 cups pastry flour
3 teaspoons Magic Baking Powder
1/3 cup raisins, cut in small pieces
Yz teaspoon cinnamon
Yz teaspoon mace
Ya teaspoon nutmeg
Cream butter, add sugar gradually;
add raisins, well-beaten egg and milk,
then flour, mixed and sifted with bak-
ing powder and spices. Toss on
floured board and roll one fourth
inch thick. Cut with small round
cutter; place on buttered sheet and
bake in a moderate oven.
Ginger Snaps
I cup molasses
I cup butter or lard
1 cup sugar
I teaspoon ginger
1 egg
1 teaspoon Magic Soda
Ya cup warm water
Ya teaspoon salt
5 Y* cups flour
Put molasses and ginger into a
bowl, add sugar and melted shorten-
ing, then egg and warm water; sift
flour, soda and salt and work into
other ingredients. Roll out as soft as
possible. Bake about 1 5 minutes on
well greased iron sheet.
Brownies
Ya cup brown sugar
Ya cup melted butter
1 egg I
2 squares melted chocolate
Yi teaspoon vanilla
Yz cup flour
Yz cup chopped walnuts
Mix ingredients in order given.
Spread mixture evenly on shallow
greased pan and bake in a slow oven.
Remove from pan and cut in strips
while hot.
Plain Rocks
6 tablespoons shortening
Y 2 cup brown sugar
I egg
1 Yz cups flour
2 teaspoons Magic Baking Powder
3 tablespoons milk
Yz cup chopped dates
Ya cup chopped walnuts
Vanilla
Cream butter and sugar; add whole
egg, beat well; add dates, nuts and
vanilla; mix well, and add flour and
baking powder, which have been
sifted together. Add milk gradually,
as the mixture must be stiff so that
the rocks will hold their shape. Drop
from a teaspoon on a greased pan and
bake in a moderate oven 1 5 minutes.
Nut and Date Bars
3 tablespoons butter
I cup fruit sugar
3 eggs
1 cup chopped walnuts
I lb. chopped dates
Yz teaspoon vanilla
I cup flour
1 teaspoon Magic Baking Powder
Ya teaspoon salt
Cream butter and sugar, add egg
yolks one at a time, beating between
the addition of each yolk; add chop-
ped walnuts and dates, then the flour,
salt and baking powder which have
been sifted together once. Lastly fold
in the stiffly beaten whites of eggs
and vanilla. Bake in greased shallow
pan. Cut in bars and roll in fruit
sugar.
Congress Tarts
2 cups granulated sugar
2 cups ground almonds
6 tablespoons ground rice
6 egg whites
Raspberry jam
Pastry
Mix all dry ingredient's together,
gradually adding the whites of eggs
while mixing, and beat these up with
a spoon or spatula until very light.
Line patty tins with pastry, place
a small portion of raspberry jam in
the bottom and three parts fill with
the almond mixture. Lay two strings
of pastry on the top to form a cross.
These tarts when finished should
have a rich glossy surface, the almond
part being of a honeycomb appear-
ance, though without large cracks.
When large cracks appear, the fault
is due to the use of extra fine sugar
or the filling too stiff.
Eat FleischmaniTs Yeast for Better Health
23
3 Out of 4 Canadian Women Use Magic
Almond Cakes
Oatmeal Macaroons
1 tablespoon butter
1 cup white sugar
2 eggs
l / 2 teaspoon salt
2 teaspoons Magic Baking Powder
I teaspoon vanilla
2 l / 2 cups rolled oats
Rub together butter, sugar, rolled
oats, salt and baking powder; then
drop in eggs, unbeaten; add vanilla,
mix well with wooden spoon. Drop
mixture about the size of a hazelnut
in buttered pans and bake 10 to 15
minutes.
Swiss Tarts
1 cup flour
y 2 teaspoon salt
y 2 cup butter
Ice cold water
Raspberry jam
Pastry
Sift flour and salt, rub in the but-
ter with finger tips; mix with cold
water to a stiff paste. Roll out and
cut with a round cutter and line some
small tartlet tins; put }/i teaspoon
jam in each shell, then make the fol-
lowing filling:
y 2 cup butter
y 2 cup sugar
2 eggs
2 cups flour
2 teaspoons Magic Baking Powder
y 2 teaspoon salt
y 2 cup milk
y 2 teaspoon vanilla
Cream butter and sugar; add the
eggs well beaten, then gradually sift
in the flour, baking powder and salt
alternately with milk. Add vanilla;
beat well.
Fill tartlets with spoonfuls of the
cake filling and bake in a fairly hot
oven for about 15 to 20 minutes.
When cool, ice on top with water
icing.
Maids of Honor
1 cup sweet milk
1 cup sour milk
1 cup sugar
1 lemon
4 eggs (yolks)
Speck of salt
Pastry
Put all the milk in a double boiler
and cook until it curds; then strain.
Rub the curd through a sieve. Beat
the sugar and yolks of eggs together,
add the grated rind and juice of
lemon, add curd. Line small patty
tins with puff or short pastry rolled
very thin. Put a large spoonful of
the mixture in each one and bake
from 1 5 to 20 minutes in a moderate
oven. Do not remove from pan until
cold.
y 2 cup butter
$4 cup sugar
1/3 cup milk
2 eggs
1-1/3 cups flour
2 teaspoons Magic Baking Powder
1 cup almonds, blanched and cut in
pieces
Mix ingredients in order given, and
bake in individual cake pans.
Dainty Cheese Cakes
3 tablespoons butter
3 tablespoons fruit sugar
4 tablespoons ground rice
1 egg
Few drops of almond extract
PASTRY
Cream butter and sugar thoroughly
together; add well beaten eggs and
extract and mix in ground rice.
Line some very small patty tins
(about 2/i inches in diameter) with
good puff or short pastry; put in a
spoonful of the mixture and bake in
fairly hot oven.
FILLING FOR TARTS
Lemon Curd
uice of 8 lemons
eggs
l lb. sugar
y 2 lb. butter
pint water
Put all into a double boiler over
the fire; keep well stirred until mix-
ture boils; let boil for 2 minutes.
Almond Cheese Curd
y 2 lb. butter
y 2 lb. sugar
4 eggs
y 2 lb. cake crumbs
y 2 lb. ground almonds
Cream butter and sugar, adding
the eggs two at a time, and stir in
the crumbs and ground almonds.
Apricot Curd
y lb. dried apricots
1 lb. sugar
J4 lb. butter
4 eggs
Rind and juice of 1 lemon
Soak apricots in cold water over
night; stew in a little water and pass
through a sieve. When cool, add
sugar, butter and eggs, well beaten,
and the lemon. Mix all together and
put in a jar. Place jar in a pan of
boiling water. Bring to the boil and
stir one way till it is the consistency
of thick cream. Put in small jars and
seal.
The Sunshine Vitamin is in Fleischmann’s Yeast
24
Follow the Recipes Carefully
Cinnamon Buns
1 cup sugar
4 y* cups flour
1 teaspoon salt
8 teaspoons Magic Baking Powder
4 tablespoons shortening
2 eggs
1 cup water
4 teaspoons cinnamon
8 tablespoons seeded raisins
Sift 4 tablespoons of measured
sugar with flour, salt and baking
powder; rub shortening in lightly.
Add beaten eggs to water and add
slowly to dry ingredients to make
soft dough. Roll ]/$ inch thick on
floured board; brush with melted
butter; sprinkle with sugar, cinna-
mon and raisins. Roll as for jelly
roll. Cream 6 tablespoons butter
with 6 tablespoons brown sugar.
Spread this mixture on bottom
and sides of iron baking pan or
iron skillet. Cut dough into 2 inch
pieces, place with cut edges up in
pan. Allow to stand 15 minutes;
bake in hot oven at 425° F. about 25
minutes. Remove from pan at once,
turning upside down to serve.
Chopped Pastry
5 cups pastry flour
1 cup butter
1 cup lard
1 teaspoon salt
1 scant cup of ice-water
Put flour, salt and shortening in
chopping tray; chop all together till
shortening is thoroughly mixed with
the flour, then add water gradually
and continue chopping. When well
mixed, turn the paste on to a floured
board; roll lightly into a flat piece,
fold and put away on ice. When
hard use the same as puff paste. It
can be used as soon as mixed, but
will not be so good as if allowed to
stand.
Puff Paste
1 quart pastry flour
1 pint butter
1 tablespoon salt
1 tablespoon sugar
IJ4 cups water
Wash the hands with soap and
water, and dip them first in very hot,
and then in cold, water. Rinse a
large bowl or pan with boiling water,
and then with cold. Half fill it with
cold water. Wash the butter in this,
working it with the hands until it is
light and waxy. This frees it of the
salt and butter-milk, and lightens it,
so that the pastry is more delicate.
Shape the butter into two thin cakes,
and put in a pan of ice- water, to
harden. Mix the salt and sugar with
the flour. With the hands, rub one-
third of the butter into the flour. Add
the water, stirring with a knife. Stir
quickly and vigorously until the paste
is a smooth ball. Sprinkle the board
lightly with flour. Turn the paste on
this, and pound quickly and lightly
with the rolling pin. Do not break
the paste. Roll from you and to one
side; or, if easier to roll from you all
the while, turn the paste around.
When it is about one-fourth of an
inch thick, wipe the remaining butter,
break it in bits, and spread these on
the paste. Sprinkle lightly with flour.
Fold the paste, one-third from each
side, so that the edges meet. Now
fold from the ends, but do not have
these meet. Double the paste, pound
lightly, and roll down to about one-
third of an inch in thickness. Fold
as before, and roll down again. Re-
peat this three times if for pies, and
six times if for patties, tarts, etc.
Place on the ice, to harden, when it
has been rolled the last time. It
should be in the ice chest at least an
hour before being used. In hot
weather if the paste sticks when be-
ing rolled down, put it on a tin sheet
and place on ice. As soon as it is
chilled it will roll easily. The less
flour you use in rolling out the paste
the tenderer it will be. No matter
how carefully every part of the work
may be done, the paste will not be
good if too much flour is used.
When rolling out pastry, do not
roll over the edges, as this will let
out the air.
Custard Pi©
3 eggs
3 tablespoons sugar
1 tablespoon flour
J /2 teaspoon salt
I teaspoon vanilla
1 pint milk
Sift together sugar, flour and salt;
gradually add beaten eggs, then milk
and flavoring. Turn into a deep pie
plate which has been lined with
pastry, and bake 25 to 30 minutes.
The flour will give the custard a
smooth, velvet-like texture.
Coffee Should Be Fresh — -Use Chase & Sanborn’s
Magic Baking Powder Contains No Alum
25
Cocoanut Custard Pie
y 2 cup desiccated cocoanut
1 cup milk
2 eggs
I small cup sugar
1 tablespoon butter
% teaspoon vanilla
Pinch of salt
Pastry
Line a small pie plate with pastry;
soak the cocoanut in milk for half an
hour, then add the yolks of eggs,
sugar and melted butter, vanilla and
salt. Pour into the pastry and bake
until custard is set. Oven should
not be too quick or the custard will
curdle.
Chocolate Custard Pie
2 squares chocolate
1 pint boiling water
6 eggs
1 quart milk
y 2 cup sugar
2 teaspoons vanilla
y 2 teaspoon salt
Grate the chocolate, dissolve in a
little hot milk and add to boiling
water; boil 5 minutes, cool. When
cool, add the yolks of six eggs and
whites of three, well beaten, then the
milk, sugar, vanilla and salt.
Stir all together and pour into 2
deep pie plates lined with good
pastry. Bake until custard is set.
Make a meringue of the whites of re-
maining three eggs whipped stiffly
with 2 tablespoons sugar. Spread
over pie and return to oven to set
and brown.
Chocolate Pie
2 cups boiling water
2 small tablespoons chocolate powder
1 cup sugar
2 tablespoons cornstarch
Yolks of 2 eggs
2 teaspoons butter
1 teaspoon vanilla
l A teaspoon salt
Pastry
Mix chocolate powder and sugar
thoroughly together, gradually add
boiling water; strain into a double
boiler and cook for 20 minutes; then
add cornstarch moistened with cold
water, stir until thick and clear, draw
to one side and cool; then add the
well beaten yolks, butter, vanilla and
salt. Turn into a baked shell, set
aside to cool. Beat whites of eggs
stiff, sweeten with 2 tablespoons
sugar, spread on pie and return to
oven to set and brown slightly.
Caramel Pie
1 pint milk
2 tablespoons brown sugar
l / 2 cup white supar
I large tablespoon flour
1 tablespoon butter
2 eggs
Put milk in double boiler, brown
sugar in a frying pan with 2 tea-
spoons water, cook until well
browned but not burnt; add to milk,
stir until dissolved; add white sugar
and flour which has been moistened
with a little cold water; add butter,
draw from fire and when cool add
the well beaten yolks of eggs. Pour
into a cooked pie shell. Whip whites
of eggs until stiff, sweeten with 2
tablespoons brown sugar and return
to oven to brown.
German Fruit Pie
2 cups flour
I teaspoon Magic Baking Powder
y 2 cup butter
y 2 teaspoon salt
I egg
Sweet milk
Apples or peaches
A cup syrup or molasses
1 teaspoon cinnamon
Sift flour, baking powder and salt
together; rub in butter. Beat egg
until light, add enough milk to make
about three-quarters of a cup, make
into a soft dough. Roll out quarter
inch thick and line pie plates or a
biscuit tin. Fill the pastry with juicy
apples cut in thick slices, sprinkle
with cinnamon and syrup. Bake in
a quick oven until light brown,
sprinkle a little sugar over them
about 5 minutes before removing
from oven.
Date and Walnut Pie
2 cups dates
y 2 cup sugar
I cup water
Lemon juice
y 2 cup walnuts (broken)
1 teaspoon butter
2 teaspoons flour
Pastry
Wash and stone dates, cut in two,
put in saucepan with sugar and water,
cook until soft (about ten minutes),
add lemon juice, butter, walnuts and
flour, which has been blended with
a little cold water. Stir well. When
cool turn into pie plates which have
been lined with pastry, put on top
I crust and bake about twenty minutes.
Use Chase & Sanborn’s Seal Brand Coffee
26 You Can Always Rely on Magic Baking Powder
Butterscotch Pie
1 cup milk
I cup dark brown sugar
3 tablespoons flour
1 tablespoon fruit sugar
J4 teaspoon salt
3 tablespoons water
2 tablespoons butter
y 2 teaspoon vanilla
2 eggs
Put milk in double boiler; when
at boiling point, add flour, fruit
sugar and salt, which have been
blended together, with the cold water,
stir constantly; add brown sugar, but-
ter and vanilla. Pour hot mixture
on the well beaten yolks of eggs, stir
well and cook a few minutes over
boiling water; pour into shell. Make
a meringue of the egg whites and 4
tablespoons sugar. Pile lightly on
top of pie and brown in oven.
Vanilla Cream Pie
1 oint milk
1 cup sugar
3 eggs (yolks)
4 tablespoons flour
1 teaspoon butter
1 teaspoon vanilla
teaspoon salt
Put milk in a double boiler; mix
flour, sugar and beaten yolks all to-
gether, beat well; add to boiling milk,
add butter and vanilla. Cool, then
turn into a baked shell.
Beat whites of eggs until stiff and
sweeten with 2 tablespoons sugar.
Spread on pie and brown in oven.
Apple Custard Pie
1 cup grated sweet apples
2 tablespoons sugar
2 eggs
1 tablespoon melted butter
Rind and juice of y 2 lemon
1 cup milk
Mix apples, sugar, well beaten
eggs, butter and lemon. Stir all to-
gether, add milk; turn into a pie
plate lined with pastry. Put a strip
of pastry around the edge. Bake 30
minutes.
Orange Pie
2 oranges
I large cup sugar
1 tablespoon flour
3 eggs
2 tablespoons melted butter
Juice of 1 lemon
Grate the rind of 1 orange and
use the juice of 2. Stir in sugar, flour
and the yolks of eggs (reserving the
whites for meringue), add butter and
lemon juice. Turn this into a pie
plate lined with pie paste and bake
in a quick oven. It will look like a
finely baked custard when finished.
Whip the whites of eggs until stiff,
add 2 tablespoons sugar, spread on
top of pie and then return to the oven
and brown slightly.
Pineapple Pie
4 cups grated, cooked pineapple
(fresh or canned)
2 tablespoons butter
4 tablespoons cornstarch
2 tablespoons lemon juice
1 cup sugar
2 tablespoons grated lemon rind
y 2 teaspoon salt
Blend cornstarch with melted but-
ter; mix pineapple with lemon juice,
sugar, grated lemon rind and salt;
combine the two mixtures and cook
in double boiler until thickened. Fill
previously baked pastry shell and top
with meringue.
Pumpkin Pie
1 y 2 cups pumpkin
1 dessertspoon flour
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
teaspoon nutmeg
y teaspoon mace
y teaspoon salt
3 eggs
Vi cup milk
Mix pumpkin, flour, sugar, spices
and salt together; beat eggs, add milk
and stir all well together. Pour into
a deep pie plate lined with good
pastry. Bake until firm (about 35
minutes) in a moderate oven.
Orange Fritters
2 eggs
% cup milk
I tablespoon sugar
I cup flour
1 teaspoon Magic Baking Powder
Pinch of salt
3 oranges
Beat eggs, add milk, then sugar;
beat well together; add flour which
has been sifted with baking powder
and salt. Divide oranges into sec-
tions, drop them into the batter, take
out by the spoonful ( 1 section of
orange to each spoonful) drop into
boiling fat and cook a delicate brown.
Roll in sugar if liked, or serve plain
with maple syrup.
Chase & Sanborn's Seal Brand Tea for Aroma and Flavor
Magic Baking Powder is Always Uniform
27
Fried Bananas
6 bananas
1 egg
2 tablespoons butter
54 cup milk
Yi cup flour
y 2 teaspoon Magic Baking Powder
Split banana lengthwise; dip each
piece in thin batter; heat butter in
iron pan and fry banana until golden
brown. Sift with powdered sugar and
serve hot.
Plain Fritter Batter
I cup flour
] J A teaspoons Magic Baking Powder
J4 teaspoon salt
1 egg
2/3 cup milk
Sift dry ingredients together; add
beaten egg and milk; beat until
smooth.
Vegetable Fritters
Cut into small pieces cooked cauli-
flower, egg plant, oyster plant and
string beans. Put into fritter batter
and fry by spoonfuls in deep hot fat
at 375° F.
Apple Fritters
4 large apples
2 tablespoons powdered sugar
I tablespoon lemon juice
Peel and core apples and cut into
slices; add sugar and lemon juice.
Dip each slice into ‘Plain Fritter Bat-
ter.* Fry a light brown in deep hot
fat at 3 75° F. Drain and sprinkle
with powdered sugar.
Fruit Fritters
Other fruits may be used by fol-
lowing directions for ‘Apple Fritters.'
Drain canned fruits from syrup.
Chop coarsely and stir into batter.
Drop by spoonfuls into hot fat at
3 73° F. and fry until brown. Drain
and sprinkle with powdered sugar.
Force bananas through sieve and
mix with batter or cut in slices and
add.
Corn Fritters
y 2 cup milk
2 cups cooked corn
1 / 2 cups flour
1 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Magic Baking Powder
1 tablespoon melted shortening
2 eggs
Add milk to corn; add flour sifted
with salt, pepper and baking powder;
add shortening and beaten eggs; beat
well. Fry by spoonfuls on hot
greased griddle or frying pan.
If fried in deep fat, use 2 cups
flour and 3 teaspoons baking powder
in batter. Drop by spoonfuls in deep
hot fat at 3 75° F.
BREAD AND ROLLS
To save time, yet maintain a high standard of quality in home baking, is
distinctly a modern necessity. Long-process yeast breads may be replaced by
short-process Magic Baking Powder breads without loss of quality in any
respect. Baking powder produces a well leavened dough, spongy and porous,
with less time and energy expended. Magic loaf breads can be mixed and
baked in about one and a half hours.
Magic Baking Powder Bread
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Magic Baking Powder
1 medium-sized cold boiled potato
Milk (water may be used)
Sift together flour, salt, sugar and
baking powder, rub in potato; add
sufficient milk to mix smoothly into
stiff batter. Turn at once into
greased loaf pan, smooth top with
knife dipped in melted butter, and
allow to stand in warm place about
30 minutes. Bake in moderate oven
at 350° F. about 1 hour. When done
take from pan, moisten top with few
drops cold water and allow to cool
in pan before putting away in bread
box.
Boston Brown Bread
I cup whole wheat or graham flour
I cup corn meal
I cup rye meal or ground rolled oats
5 teaspoons Magic Baking Powder
I teaspoon salt
$4 cup molasses
1-1/3 cups milk
Mix dry ingredients thoroughly;
add molasses to milk, and add to dry
ingredients; beat thoroughly and put
into greased moulds % full. Cover
tightly and steam 3 Yl hours; remove
covers and bake in moderate oven
at 400° F. until top is dry.
Eat Fleischmann’s Yeast for Better Health
28 Magic Baking Powder Assures Successful Baking
Spanish Breakfast Loaf
4 cups flour
Yi cup sugar
34 teaspoon salt
2 tablespoons Magic Baking Powder
1 cup milk
4 eggs
154 tablespoons shortening
Sift together several times flour,
sugar, salt and baking powder. Beat
eggs; add milk; add melted shorten-
ing. Combine mixtures and knead
dough on floured board for 5 minutes.
Place dough in 1 large or 2 small
greased pans and allow to rise for 1
hour. Bake in moderate oven at 325°
F. for 20 minutes, then increase heat
to 350° F. and bake 40 minutes. Re-
move loaf from oven, brush top with
beaten egg yolks diluted with a little
cream. Cool and sprinkle with
powdered sugar.
Raisin Breakfast Loaf
Add 1 cup seeded raisins to sifted
dry ingredients.
Magic Bran Pan
\ J /i cups flour
4 teaspoons Magic Baking Powder
1 teaspoon salt
3 tablespoons brown sugar
>4 cup bran
4 tablespoons shortening, melted
2 eggs
34 cup milk
J4 cup raisins, floured
Sift first four ingredients three
times and add bran. Gradually add
shortening a little at a time, stirring
the dry mixture constantly. Beat
egg yolks well and add milk. Add
to dry mixture. Add raisins and beat
5 minutes. Fold in stiffly beaten egg
whites. Spread in greased 8 inch
square pan about % inch thick and
bake 50 to 60 minutes in a moderate
oven at 350° F.
Corn Bread
1 cup flour
4 teaspoons Magic Baking Powder
1 tablespoon sugar
y 2 teaspoon salt
I cup corn meal
1 egg
1 y 2 cups milk
4 tablespoons melted shortening
Sift together flour, baking powder,
sugar and salt. Add corn meal,
beaten egg and milk to make a stiff
batter. Add shortening, and beat
until light and thoroughly mixed.
Pour into greased shallow pan. Bake
in hot oven at 425° F. about 25
minutes.
Nut and Fruit Bread
\y cups flour
5 teaspoons Magic Baking Powder
1 teaspoon salt
1/3 teaspoon Magic Soda
1 y 2 cups graham flour
1 cup seeded raisins or
I cup pitted and chopped dates or
1 cup chopped figs
34 cup chopped nuts
1 V 2 cups milk
Y\ cup molasses
y 2 cup brown sugar
Sift together flour, baking powder,
salt and soda into bowl; mix in
graham flour, raisins, dates or figs
and chopped nuts. Add milk to
molasses and brown sugar. Mix
thoroughly and add to dry in-
gredients. Grease two 1 2 oz. Magic
Baking Powder tins or two very small
oblong pans; fill % full; smooth tops
and bake in moderate oven at 375°
F. about I hour.
Graham Bread
\ x / 2 cups flour
4 teaspoons Magic Baking Powder
1 J4 teaspoons salt
2 tablespoons sugar
\ x / 2 cups graham flour
1 tablespoon melted shortening
2 cups milk
Sift flour, baking powder, salt and
sugar together; add graham flour,
melted shortening and milk and beat
thoroughly until smooth. Put into
greased loaf pan; smooth top with
melted shortening and bake in moder-
ate oven at 3 75° F. about 1 hour.
If this bread is allowed to cool in pan,
it will be much easier to cut into thin
slices for sandwiches.
Peanut Butter Bread
2 cups flour
4 teaspoons Magic Baking Powder
I teaspoon salt
1/3 cup sugar
y 2 cup peanut butter
\y 2 cups milk
Sift first 4 ingredients together.
Add peanut butter and mix in as for
biscuits; add milk to make soft batter
and beat thoroughly. Put in greased
loaf pan; smooth top and bake in a
moderate oven at 350° F. about 1
hour. T his is best when a day old.
It makes delicious sandwiches, cut in
thin slices and filled with either
cream cheese or lettuce and mayon-
naise.
The Sunshine Vitamin is in Fleischmann's Yeast
3 Out of 4 Canadian Women Use Magic
29
Prune or Date Bread
Make recipe for Graham Bread,
adding 1 cup stoned and chopped
prunes or dates to the dough.
Prepare prunes by soaking for
several hours; or use after washing
thoroughly, draining well before us-
ing in either case.
Spice Filled Coffee Cake
3 cups flour
4 teaspoons Magic Baking Powder
1 teaspoon salt
J4 teaspoon mace or nutmeg
teaspoon cinnamon
44 cup sugar
cup butter
2 eggs
1 cup milk
Sift flour with baking powder, salt,
mace, cinnamon and sugar. Mix in
butter with steel fork. Add eggs,
unbeaten, and milk. Stir to a smooth
dough. Turn into a well greased
round cake pan and cover with fol-
lowing:
Top Mixture
Y cup butter
34 cup brown sugar
3 tablespoons flour
l / 2 teaspoon cinnamon
%, teaspoon salt
34 cup almonds, cut in small pieces
Cream butter with brown sugar
and flour; add cinnamon and salt.
Spread over coffee cake dough and
sprinkle with almonds. Bake 25
minutes in moderate oven at 3 75° F.
When cool, split in half and put to-
gether with layer of sweetened whip-
ped cream. Serve, cut in sections as
for pie.
Luncheon or Sandwich Rolls
4 cups flour
I teaspoon salt
6 teaspoons Magic Baking Powder
1 tablespoon shortening
1 y 2 cups milk
Sift together dry ingredients; rub
in shortening; add milk, and mix with
spoon to smooth dough easy to
handle on floured board. Turn out
dough; knead quickly a few times to
impart smoothness; divide |into small
pieces; form each by hand into short,
rather thick tapering rolls; place on
greased pans and allow to stand in
warm place 1 5 to 20 minutes; brush
with milk. Bake in hot oven at 425
F. about 20 minutes. When almost
baked brush again with melted but-
ter. For a glazed finish, before tak-
ing from oven, brush with yolk of
egg mixed with a little water.
Rye Rolls
I cup flour
3 cups rye flour
1 teaspoon salt
6 teaspoons Magic Baking Powder
1 y 2 cups milk
1 tablespoon shortening
Sift together dry ingredients; add
milk and melted shortening. Knead
on floured board; shape into rolls.
Put into greased pans and allow to
stand in warm place 20 minutes.
Bake in hot oven at 425° F. about
30 minutes.
Parker House Rolls
4 cups flour
1 teaspoon salt
6 teaspoons Magic Baking Powder
2-4 tablespoons shortening
1 Yi cups milk
Sift flour, salt and baking powder
together. Add melted shortening to
milk and add slowly to dry ingredients
stirring until smooth. Knead on
floured board and roll inch thick.
Cut with biscuit cutter. Crease each
circle with back of knife one side
of centre. Butter small section and
fold larger part well over small.
Place one inch apart in greased pan.
Allow to stand 30 minutes in warm
place. Brush with melted butter and
bake 15 to 20 minutes in hot oven
at 425° F.
Nut and Raisin Rolls
2 y 2 cups flour
4 teaspoons Magic Baking Powder
y 2 teaspoon salt
1 tablespoon sugar
5 tablespoons shortening, melted
1 egg
2/3 cup milk
Sift dry ingredients together. Add
shortening and beaten egg to milk
and add to dry ingredients, mixing
well. Turn out on floured board and
knead lightly. Roll out very thin.
Spread with softened butter and
sprinkle with raisins, chopped nuts
and small amount of granulated
sugar. Cut into about 4-inch squares.
Roll up each as for jelly roll. Press
edges together. Brush over with yolk
of egg mixed with a little cold water
and sprinkle with nuts and sugar.
Allow to stand in greased pan about
1 5 minutes. Bake in moderate oven
at 400° F. about 25 minutes.
Coffee Should Be Fresh — Use Chase & Sanborn’s
30 Follow the Recipes Carefully
Rusks
2 Y\ cups flour
Zi teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Magic Baking Powder
Z\ teaspoon nutmeg
M \ teaspoon cinnamon
1 egg
Zi to 2/3 cup water
2 tablespoons shortening
Sift dry ingredients together; mix
beaten egg, melted shortening and
water and add. Mix well; turn out
on floured board. Divide into small
pieces; with floured hands shape into
rolls; place on greased shallow pan
close together; allow to stand 10 to
1 5 minutes before baking; brush with
milk and sprinkle with a little maple
or brown sugar. Bake in moderate
oven at 400° F. about 30 minutes.
Hot Cross Buns
Same recipe as Rusks.
With sharp knife make deep cross
cuts on top of each; brush with but-
ter, sprinkle with sugar and bake.
Magic Individual Coffee Cakes
2 cups flour
teaspoon salt
4 tablespoons sugar
3 teaspoons Magic Baking Powder
4 tablespoons butter
I egg
y 2 cup milk
Sift dry ingredients; mix in butter;
add beaten egg to milk and add to
dry ingredients to make soft dough.
Divide dough into six long, narrow
pieces; with hands, roll out each piece
long and thin; spread with butter;
cut each in half and beginning in
centre, twist 2 pieces together and
bring ends around to form crescent.
Put into greased pan; sprinkle with
chopped nuts. Bake in hot oven at
400° F. about 15 minutes. While
hot, brush over with thin icing made
with ]/i cup confectioner’s sugar
moistened with 1 tablespoon hot
water.
Butterscotch Curls
2 cups flour
4 teaspoons Magic Baking Powder
2/3 teaspoon salt
4 tablespoons shortening
2/3 cup milk
3 tablespoons butter
y 2 cup brown sugar
Sift dry ingredients; add shorten-
ing, mixing in with a fork. Add milk
to make soft dough. Knead slightly.
Roll out 1/4 inch thick. Spread with
creamed butter; sprinkle with brown
sugar. Roll up as for jelly roll. Cut
in 1 inch pieces. Stand rolls on end
in a well buttered pan, small muffin
tins or in muffin rings. Bake in
moderate oven at 3 75° F. for 30
minutes. Centres of rolls curl up and
will be glazed on edges.
SOUPS
Mock Turtle Soup
1 calf’s head
3 quarts water
6 potatoes
2 hard-boiled eggs
I lemon
1 tablespoon Worcestershire sauce
2 tablespoons butter
Zz tablespoon sweet marjoram
Salt
Pepper
Clean the calf’s head thoroughly
and boil in the water until tender;
then pick the meat from the bones
and cut it into small pieces. Add
the potatoes cut into small dice, the
eggs chopped, the lemon juice,
Worcestershire sauce and butter;
season with salt, pepper and sweet
marjoram; use drop dumplings, if de-
sired.
Vegetable Soup
1 quart stock
% cup carrots
14 cup turnips
Z\ cup parsnips
cup cabbage
I onion
1 pint boiling water
sST
Celery salt
I tablespoon rice (cooked)
I cup stewed tomatoes
Put stock in soup pot. Cook vega-
tables in water until soft; add to stock
with seasoning and cooked rice and
strained tomatoes.
Use Chase & Sanborn's Seal Brand Coffee
*
Magic Baking Powder Contains No Alum 31
Lentil Soup
1 lb. lentils
4 quarts water
1 ham bone
I onion
1 carrot
1 stick celery
1 teaspoon parsley
Pepper
1 tablespoon flour
Wash lentils, put on in water with
ham bone, onion, carrot, celery; cook
until lentils are soft (about 1 hour).
Mash all through strainer, return to
stove and thicken with flour moist-
ened in cold water, add parsley and
pepper. Serve very hot.
Macaroni Soup
I quart white stock
54 lb. macaroni
1 onion
I tablespoon tomato sauce
1 tablespoon pepper
1 tablespoon salt
1 teaspoon chopped parsley
Boil stock, macaroni and onion
until macaroni is tender; rub through
a strainer; add tomato sauce, pepper,
salt and parsley. Boil up again and
serve with sippets of toast.
Tomato Soup With Rice
1 quart can tomatoes
1 quart stock
1 onion
1 teaspoon sugar
1 bay leaf
2 cloves
1 teaspoon salt
54 teaspoon paprika
J4 cup cooked rice
Put tomatoes, stock, onion, sugar,
bayleaf, cloves and salt in a sauce-
pan; cook until onion is soft. Rub
through a fine seive, add paprika and
rice. Bring to boiling point and serve.
Scotch Broth
4 quarts water
2 lbs. neck of mutton (lean)
}4 cup barley
5 4 small green cabbage
1 leek
54 small turnip
54 cup peas
I large carrot
1 teaspoon chopped parsley
Salt and pepper
Wash the mutton; wash and drain
the barley; now put water in soup
kettle. When it boils, add the meat;
boil fast for five minutes. Draw from
the fire and add barley. Place on
fire again and boil slowly for one
hour. Cut up or put through meat
grinder (using large cutter) the cab-
bage, leek and turnip. Add these
with the peas to the broth. Cook
all together for 45 minutes, then add
the grated carrot and cook 1 5 minutes
longer. Season with salt and pepper
and add chopped parsley. Remove
the meat, which may be served hot
with mashed potatoes, mashed turnips
and a little of the broth strained and
thickened with flour, which has first
been blended with a little cold water.
Puree of Tomato
1 can tomatoes
1 quart water
1 onion
2 cloves
1 bay leaf
6 pepper corns
1 teaspoon sugar
Pinch of Magic Soda
1 tablespoon butter
1 tablespoon flour
Salt
Pepper
Cook together the first seven in-
gredients for 20 minutes; strain, add
the soda. Thicken with butter and
flour cooked together. Season to
taste with pepper and salt.
Puree of Pea*
1 can peas
1 quart stock
1 onion
I teaspoon salt
1 sprig mint
2 tablespoons butter •
2 tablespoons flour
54 teaspoon paprika
54 teaspoon sugar
Boil peas, stock, onion, salt, sugar
and mint until peas will mash easily;
remove mint; rub all through
strainer. Melt butter, add flour; cook
a few minutes then add puree of peas
and stir all the time, add paprika.
Serve very hot with fingers of dry
toast.
If no stock on hand, use milk and
water.
Cream Stock
1 tablespoon butter
1 tablespoon flour
1 pint milk
54 teaspoon salt
Paprika
Melt the butter over the fire and
add the flour, being careful not to
let it brown; add the milk gradually,
stirring constantly to prevent lumps;
then add the seasoning.
This cream sauce is used instead of
stock as a foundation for many soups.
Chase & Sanborn’s Seal Brand Tea for Aroma and Flavor
_
32
You Can Always Rely on Magic Baking Powder
Cream Francaise
2 quarts chicken stock
1 tablespoon sago
I pint good milk or cream
1 bay leaf
2 tablespoons butter
2 tablespoons flour
J4 cup canned peas
Salt
Paprika
Put stock in saucepan, add sago
and cook until clear. Draw from the
fire, add milk and bay leaf. In an-
other saucepan put the butter and
when hot add flour; slowly add stock,
beating gently all the time. Cook a
few minutes then add peas and sea-
soning. Do not boil but keep hot in a
double boiler until ready to serve.
Cream of Cauliflower
I cauliflower
1 pint milk
1 pint water
2 tablespoons butter
2 tablespoons flour
Salt and pepper
Having removed all green parts
from the cauliflower, wash it
thoroughly and scald it in hot water;
then boil until tender in the milk and
water. Rub through a seive. Melt
butter in a slucepan, add flour and
cook for a few minutes; add the cauli-
flower puree, slowly, stirring all the
time. Season and let it stand near
the stove for about 1 0 minutes, but
do not let it boil. Serve very hot
with toast.
Oyster Soup
25 oysters and juice
1 pint milk
2 tablespoons butter
Salt and pepper
1 hard-boiled egg
I soda cracker (rolled)
l A cup chopped celery
Boil the milk and set it aside. Bring
the oyster juice to a boil and remove
the scum. Put the oysters over the
fire with the juice and the butter; let
them simmer until the edges begin
to curl; add the boiled milk; bring
all to a boil and add the seasoning —
salt and pepper to taste. Mix the
cracker and celery with the egg,
finely chopped; put this into a tureen
and pour the soup over them.
Oyster Soup
25 oysters and juice
2 cups cream stock
Drain the oysters through a
colander; strain the juice through a
fine seive; bring to a boil; skim, and
when clear, add the oysters, watch-
ing so as to remove bits of shell. Let
them cook slowly until the edges be-
gin to curl; add the cream stock and
serve.
Cream of Potato
2 medium sized potatoes
J A tablespoon chopped onion
1 bay leaf
1 sprig parsley
1 pint cream stock (as used for
oyster soup)
Pare the potatoes and let them
soak in cold water for half an hour;
then put them in boiling water with
the bay leaf and onion; when soft,
drain off the water and mash, saving
the water and returning the mashed
potatoes to it. Strain through a seive
'and add the cream stock slowly.
Just before serving add the parsley,
chopped finely.
Cream of Tomato Soup
1 can tomatoes
1 onion
1 bay leaf
2 cloves
V\ teaspoon Magic Soda
x /i teaspoon sugar
2 tablespoons butter
2 tablespoons flour
I quart milk
1 teaspoon salt
!4 teaspoon paprika
Put tomatoes, onion, bay leaf and
cloves in saucepan; cook ten minutes;
strain, add soda and sugar. Melt
butter, add flour, cook two minutes,
add milk (boiling), season with salt
and paprika. Mix with tomato and
serve at once. (Do not boil after
mixing) .
Cream of Tomato
I pint stewed or canned tomatoes
I tablespoon sugar
A pinch of Magic Soda
1 pint cream stock
Heat the tomatoes; strain; and add
sugar and a pinch of soda. At the
moment of serving, stir in the boiling,
cream sauce very 'slowly to prevent
curdling. A spoonful of whipped
cream may be served on the top of
each plate if desired.
Eat Fleischmann’s Yeast for Better Health
Magic Baking Powder is Always Uniform
33
FISH
Salmon Cutlets
Mix equal parts of cold flaked sal-
mon and hot mashed potatoes. Season
with salt and pepper. Shape in form
of cutlets, dip in crumbs, egg, and
crumbs again; fry in deep fat and
drain. Arrange in a circle, having
cutlets overlap one another, on a
folded napkin. Garnish with parsley.
Moulded Salmon, Cucumber Sauce
I can salmon
Zi tablespoon salt
1 Zi teaspoons sugar
Zi tablespoon flour
1 teaspoon mustard
Few grains cayenne
Yolks of 2 eggs
1 Zi tablespoons melted butter
% cup milk
Za cup vinegar
y A tablespoon granulated gelatine
2 tablespoons cold water
Remove salmon from can, and sep-
arate in flakes. Mix dry ingredients,
add egg yolks, butter, milk and vine-
gar. Cook over boiling water, stir-
ring constantly until mixture thickens.
Add gelatine soaked in cold water.
Strain, and add to salmon. Fill indi-
vidual mold, chill, and serve with:
Cucumber Sauce
Beat one-half cup heavy cream un-
til stiff, add one-fourth teaspoon salt,
a few grains pepper, and gradually
two tablespoons vinegar; then add one
cucumber, pared, chopped and drain-
ed.
Fresh Fillet of Haddock
2 lbs. fillets
Flour
2 eggs
1 tablespoon milk
Salt
Fine bread crumbs
Frying fat or oil
Wipe the fish dry; dust with flour;
dip in well beaten eggs (to which
milk and salt has been added), then
in bread crumbs.
Fry in hot fat until a golden brown.
Serve garnished with parsley and
tomato sauce.
Fried Fresh Herrings
12 herrings
Flour
Pepper and salt
Frying lard
Clean, scale and wipe the herrings.
Dust slightly with flour, pepper and
salt and fry a nice golden brown.
Garnish with parsley.
Halibut a la Creole
1 lb. halibut
1 cup tomatoes
Za cup water
Small piece onion
Sprig parsley
1 clove
Zi teaspoon sugar
Za tablespoon butter
Za tablespoon flour
Salt and pepper
Tomato Sauce Blend tomatoes,
water, onion, parsley, clove and sugar
and cook ten minutes.
Melt the butter, add the flour and
pour on gradually the hot mixture.
Add salt and pepper to taste, cook
five minutes and strain.
Clean fish. Wipe with cloth wet
with cold salted water and dry thor-
oughly. Put in baking tin, pour
around half the sauce and bake until
fish separates easily from bone, bast-
ing often. Serve on hot platter, pour
around it the remainder of the sauce
and garnish with parsley.
Cod Steaks (Fried)
4 cod steaks
2 eggs
1 tablespoon water
Bread crumbs
Salt
Frying fat or oil
Have steaks cut from the middle
of the fish; wipe dry; dip in well
beaten eggs to which the water has
been added. Roll in bread crumbs
and fry in hot fat until golden brown.
Serve with cut lemon and parsley.
Cod Fish Balls
1 cup salt cod fish
2 cups potatoes
1 egg
I tablespoon butter
Za teaspoon pepper
Wash fish in cold water and leave
to soak over night.
Pull to small pieces, leaving fish in
water all the time. Wash and peel
potatoes and cut in pieces. Cook fish
and potatoes together until potatoes
are tender, then drain and shake over
fire until dry; mash and beat thor-
oughly with a wire potato masher,
add butter and pepper. Cool slightly
and add beaten egg; beat all until
light. Take up mixture in a spoon,
moulding slightly with a knife. Drop
into deep hot fat and fry until brown
(about 1 minute). Drain on paper.
The Sunshine Vitamin is in Fleischmann’s Yeast
34 Magic Baking Powder Assures Successful Baking
Pickled Mackerel
4 mackerel
2 tablespoons salt
2 quarts water
Zi pint vinegar
I L pepper corns
2 bay leaves
Clean and wipe fish. Boil the
mackerel in salted water (allowing ten
minutes to each pound). Skim often
and simmer gently until cooked. Lay
in a dish. Boil vinegar, pepper corns
and bay leaves for ten minutes and
pour over the mackerel. To be eaten
cold.
Steamed Cod Fish
Middle cuts of fresh cod fish (about
4 lbs.)
1 tablespoon salt
1 tablespoon vinegar
Wipe the fish with a damp cloth;
wrap in a piece of cheesecloth. Place
in fish kettle half filled with boiling
water; cook rapidly for five minutes.
Lower the heat, add salt and vinegar;
allow 20 minutes to each pound of
fish. Serve with parsley or egg sauce.
Scalloped Fish
Put creamed fish into small baking
dish, cover with dried bread or crack-
er crumbs; dot with bits of butter and
brown in oven.
Scalloped Fish
1 lb. flaked cold fish
I Zz cups white sauce
I Zi cups mashed potatoes
14 cup buttered crumbs
Butter a baking dish and arrange
in layers, fish, fish sauce, potatoes,
bread crumbs, having mashed pota-
toes on top. Sprinkle with bread
crumbs and bake in moderate oven
until brown on top.
Creamed Cod Fish
Zz cup flaked codfish
1 cup milk or cream
Zi teaspoon butter
Zi teaspoon flour
Yolk of 1 egg
Pepper
Soak the fish in two waters; melt
the butter, add the flour and pour on
gradually the scalded milk; cook thor-
oughly, add cod fish and egg, cook
five minutes; season and serve on
toast or fresh bread.
Oysters Roasted in the Shell
Wash the shells very carefully with
a brush. Put them in a wire broiler
over glowing coals, the round side of
shell down so as to hold the juice.
Cook them quickly, turning once or
twice until the shell opens. They may
also be cooked in a hot oven. When
done remove the upper half of the
shell; season them quickly with salt,
pepper and a tiny bit of butter and
vinegar, if liked, and serve them while
very hot.
The true oyster flavor is delight-
fully developed by preparing in this
way. They may also be served with
melted butter, salt, pepper and lemon
juice.
Time Tables for Cooking Meats Roasting and Baking:
Beef, ribs or sirloin,
rare per pound 1 0
Beef, ribs or sirloin,
well done " " 12
Beef, ribs or sirloin,
boned and rolled.. ** ** 12
Round of beef ** “ 15
Mutton, leg ** ** 20
Mutton, shoulder,
stuffed M M 20
Mutton, loin “ ** 15
Mutton, saddle ** ** 15
Lamb M 15
Veal M V 20
Pork “ “ 25
Turkey .... ,5
Chicken “ 15
Goose ** *' 18
Venison “ " 15
Fillet, hot oven '* '* 30
Ducks, domestic ..entire time 45-60
Ducks, wild, very
hot oven “ " 15-30
Partridge “ " 30-40
Grouse *' ** 30
Pigeons ** " 30
Braised Meats “ " 3-4 hrs.
Heart, stuffed *' '* 2 hrs.
In roasting or baking meats, the
time should be computed after the
first twenty minutes; or, after count-
ing so many minutes to each pound,
add twenty or thirty minutes accord-
ing to the size of the roast to allow
time for the meat to become heated.
Meat should be basted every ten min-
utes unless covered in a special
roaster.
Coffee Should Be Fresh — Use Chase & Sanborn's
3 Out of 4 Canadian Women Use Magic
35
Boiling:
Minutes
Mutton
15
Pot Roast ..
30-35
Corned Beef
30
Ham
18-20
Turkey
«4 ••
15
Chicken
44 •«
15
Fowl
4 * 44
Swiss Steak
20-30
Select a flank steak or a slice of
round steak 1 J /2 to 2 inches thick.
Pound into the steak, on both sides,
as much flour as it will take up. Place
in frying pan, brown the meat on
both sides in bacon fat. Add boiling
water to partly cover and let simmer
about 2 hours. Peel a small onion
for each person to be served; parboil
5 minuses, drain, and put to cook
around the meat or slice in a layer
over the top of the meat. The sauce
around the meat should be thick and
brown and well seasoned.
Hamburg Steak
2 lbs. roughly minced beef
1 tablespoon minced onion
Pepper and salt
Zl cup soaked bread
Mix beef, onion, pepper and salt.
Squeeze bread and rub into the meat.
Shape in form of steaks one inch
thick and fry or bake on a greased
tin. Serve with brown gravy, tomato
sauce or fried onions.
Beef Steak &nd Tomato Pie
2 lbs. beef steak
2 onions
1 lb. tomatoes
Pepper and salt
Cut beef steak in two inch pieces,
brown in frying pan with onion cut
up. Turn into a saucepan and barely
cover with water; season; simmer un-
til tender (but not ragged). Turn
into a deep pie dish. Scald and skin
tomatoes and slice on top of meat,
season and leave to cool before cov-
ering with pastry.
Beef Steak and Kidney Pudding
6 07 ,. suet (chopped)
1 lb. flour
1 teaspoon salt
Milk or water
2 lbs. rump steak
I ox kidney
Pepper and salt
Water
Make a crust of suet, flour and salt.
Mix with milk to a soft dough. Line
the sides of a pudding basin, letting
the paste overlap.
Cut up steak and kidney in inch
pieces, put a layer of steak then a
layer of kidney alternately, season.
Fill up the basin with water to within
2 inches of the top, lay another layer
of paste on the top and press down
edges, fold over the overlapping paste.
Wring a cloth out of hot water and
tie up the pudding; put in boiling
water and boil for four hours at least.
Keep the pudding well covered with
boiling water till it is cooked. Pin a
napkin around basin and send to the
table.
Beef a la Paysanne
1 can soup (tomato)
Water
Salt and pepper
2 Zi lbs. raw meat roughly minced
1 cup bread crumbs
2 tablespoons melted butter
Turn soup into a basin, add equal
quantity of cold water, add salt and
pepper. Now put the minced beef
into a baking dish, cover with the
soup. Spread the bread crumbs
thickly on top, pour over the melted
butter and bake for two hours in a
slow oven.
Serve in the dish it is cooked in
with a napkin pinned around.
Stewed Steak with Macaroni
1 Zi lbs. round steak
2 tablespoons flour
2 tablespoons butter
1 tablespoon catsup
j4 lb. macaroni
Pepper and salt
Cut the meat in small pieces, roll
in flour and brown in butter. Cover
with hot water and allow it to simmer
slowly for 1 Yl hours; add the mac-
aroni and cook for three-quarters of
an hour. Season with pepper and
salt and catsup. Cook for another ten
minutes. Serve on a hot dish with
meat in the middle and macaroni
around.
Shepherd’s Pie
2 cups chopped roast beef
Gravy
1 cup mashed potatoes
Seasoning
Combine ingredients, except pota-
toes. Place in a buttered baking dish
and cover with mashed potatoes.
Brush with beaten eggs. Bake until
potatoes are slightly browned.
Use Chase & Sanborn’s Seal Brand Coffee
O'
36 Follow the Recipes Carefully
Browned Hash
1 cup meat
2 cups mashed potatoes
% cup boiling water
Vi, tablespoon fat
Seasoning
Onion Juice
Put the mixture in a frying pan in
which 1 tablespoon fat has been heat-
ed. Spread smoothly, cook over mod-
erate heat so it will brown slowly and
not burn. Cook about one half hour
and do not stir. Fold like an omelet.
(The same mixture may be made into
small cakes and browned).
Lamb
Roast Leg of Lamb
1 leg of lamb
Salt
Pepper
Flour
2 tablespoons chopped mint
I tablespoon sugar
Zl cup vinegar
Wipe lamb and remove the outer
skin; lay in roasting pan, sprinkle
with salt and pepper; dredge with
flour; put in hot oven and cook 20
minutes to each pound, basting fre-
quently. Serve with brown gravy
and mint sauce.
Broiled Lamb Chops
6 chops
Butter
Salt and pepper
Wipe and trim chops; lay on a hot
broiler and broil on each side. It
takes from 8 to 1 0 minutes to cook.
Season with salt and pepper and
spread lightly with butter.
Pan Broiled Chops
Chops
Pepper and salt
Prepare as for broiling; put on a
very hot frying pan slightly greased,
turn and sear on other side. Turn
often but do not pierce chop with
fork or the juices will escape. Cook
from 8 to 1 0 minutes. If fat collects
in pan, pour it off. Turn chops on
edge to brown the fat. Sprinkle with
pepper and salt and spread lightly
with butter, if desired.
Masked Lamb Cutlets
8 lamb cutlets
Mashed potatoes
1 egg
Bread or cracker crumbs
Seasoning
Take cutlets, chop off the thick
part of the bone. Beat the cutlets
flat, scrape quite clean a portion of |
the top of the bone (about 1 inch);
broil for seven or eight minutes, turn-
ing frequently. When done season
with pepper and salt; let cool slightly;
now cover thickly with finely mashed
potatoes, dip in beaten egg and crack-
er or bread crumbs, and fry a golden
brown. Arrange chopped, buttered
new carrots or green peas on the
centre of a hot platter; put a cutlet
frill on the scraped bone of each cut-
let and stand cutlets round the vege-
tables.
Braised Lamb Stew
2 lbs. lamb from forequarter
Flour
1 onion (sliced)
1 tablespoon dripping
I pint water
1 pint strained tomatoes
Salt and pepper
I can peas
Cut lamb in cubes, dredge with
flour. Fry onion in dripping, add
meat. Put all in double roaster, add
water and tomato juice. Season to
taste. Cook one and a half hours;
just before taking from oven add
peas. Serve on a hot platter with
sippets of toast.
Fricassee of Lamb
3 lbs. lamb cut from forequarter
1 quart water
1 onion (whole)
1 bay leaf
2 whole cloves
1 tablespoon butter
1 tablespoon flour
Pepper and salt
Wipe and cut up the lamb in
cubes, cover with cold water and
bring slowly to boiling point; add
onion, bay leaf and cloves. Take off
scum. Cook slowly until lamb is
tender (about 40 minutes) ; strain off
the liquor. Melt butter, add flour and
cook for 2 minutes. Add enough boil-
ing liquor to make a creamy sauce;
take out the onion, bay leaf and
cloves. (The easiest way to use the
onion is to stick the bay leaf on with
cloves; it is easier got out).
Pour sauce over meat and serve
very hot, with green peas if desired.
Roast Loin of Veal
Veal
Melted butter
Paper the kidney fat; roll in and
skewer the flap, which makes the
joint a good shape; dredge well with
Hour, place in a roasting pan with a
Chase & Sanborn's Seal Brand Tea for Aroma and Flavor
Magic Baking Powder Contains No Alum
87
little dripping, and put in a moderate
oven. Should the loin be very large,
skewer the kidney back for a time to
roast thoroughly. Keep it well basted,
and, before serving, remove the paper
from the kidney and allow it to ac-
quire a nice brown color. Put some
melted butter into a dripping pan
after it is emptied, pour it over the
veal and serve. Garnish with slices
of onion and forcemeat balls.
Roast Breast of Veal — Stuffed
1 breast veal — boned
Pepper and salt
Stuffing
Trim the meat, wipe with a cloth
wrung out of cold water.
Lay out flat, season with pepper
and salt; spread dressing, roll and tie
in several places with tape.
To Make Dressing
2 cups dry bread crumbs
Yi teaspoon salt
Yl teaspoon lemon juice
I teaspoon savory and thyme mixed
I tablespoon chopped onion
1 tablespoon butter
I tablespoon chopped bacon
A little water to moisten
Mix ingredients in order given.
Serve with thick brown gravy.
Breaded Veal Cutlets
\/ 2 lb. fillet of veal
• egg
I tablespoon cold water
Cracker crumbs
Salt and pepper
Cut veal into six pieces of equal
size. Flatten with blade of a large
knife and season with pepper and salt.
Beat egg, adding cold water; add a
little salt. Now dip each cutlet into
the egg and roll in cracker or fine
bread crumbs and fry in boiling fat
for six minutes. Serve with green
peas and tomato sauce.
Savory Dish of Veal
3 or 4 lbs. loin or neck of veal
15 young carrots
A few green onions
1 pint green peas
A bunch savory herbs
Pepper and salt to taste
1 tablespoon lemon-juice
2 tablespoons tomato sauce
2 tablespoons mushroom ketchup
12 new potatoes
Dredge the meat with flour and
roast or bake it for about ^ hour.
Put the meat into a stewpan with the
carrots, onions, potatoes, herbs, pep-
per and salt; pour over it sufficient
boiling water to cover it, and stew
gently for 2 hours. Take out the
meat and herbs, put the former into
a deep dish; skim off all the fat from
the gravy and flavor it with lemon-
juice, tomato sauce and mushroom
ketchup in the above proportion. Put
a pint of green peas, boiled separ-
ately, with the meat, pour over it the
gravy, and serve. Garnish with a few
forcemeat balls. The meat may be
cut into chops and floured and fried,
instead of being roasted.
Veal Loaf
2 lbs. lean veal
1 lb. fat pickled pork
2 teaspoons salt
Yl teaspoon pepper
1 teaspoon minced onion
I tablespoon chopped parsley
Yi cup dry bread crumbs
14 cup milk
1 egg
A little lemon juice
Remove skin and membrane from
the veal, chop fine, add minced on-
ion, seasoning with bread crumbs.
Mix in the milk and the egg slightly
beaten. Mix thoroughly together.
Place in a bread pan and smooth
evenly on top. Bake in a slow oven
for 2 hours, basting frequently. Turn
out and serve with brown gravy or
Spanish sauce.
Fricassee of Veal
4 lbs. veal
1 onion stuck with 2 cloves
2 bay leaves
1 quart water
Pepper and salt
2 tablespoons butter
3 tablespoons flour
I cup hot milk
1 teaspoon parsley
Wipe veal and cut into 2 inch
pieces; put in saucepan with onion
and bay leaves, add water; bring
slowly to boiling point; remove scum
as it rises. Let veal simmer for about
one hour, season with pepper and
salt. Strain off about one pint of the
gravy, add to it the hot milk. Melt
butter, stir in flour, then the hot milk
and stock, stirring all the time to
keep it smooth. Cook for five min-
utes; pour over the meat and sprinkle
I with chopped parsley.
Eat Fleischmann's Yeast for Better Health
38
You Can Always Rely on Magic Baking Powder
Veal Chops en Casserole
6 veal chops
1 egg
Cracker or bread crumbs
1 can tomatoes
I small Spanish onion
1 bay leaf
Pepper and salt
Trim chops, dip in egg and crumbs,
fry for five or six minutes to golden
brown. Remove from pan and place
in casserole, cover with thinly sliced
onion, pepper and salt to taste, bay
leaf and tomatoes. Cover closely and
bake for 30 to 40 minutes, or till
onion is quite done. Very delicious.
Veal and Ham Pie
1 Zi lbs. veal (cut in pieces)
Yi lb. cooked ham
2 hard-boiled eggs
I tablespoon flour
I teaspoon grated lemon rind
1 tablespoon parsley
I teaspoon salt
1 teaspoon pepper
1 blade of mace
1 cup water
Stew the veal until tender; put into
a deep baking dish with the ham and
hard-boiled eggs, which have been cut
into small pieces. Mix flour, lemon
rind, parsley and other seasoning all
together; mix in layers with the meat.
Cover with the gravy from the veal.
When cool cover with pastry, bake
in a hot oven for 30 minutes. Serve
either hot or cold.
Curried Veal
Cold roast veal
4 onions
2 apples (sliced)
1 tablespoon curry powder
1 dessertspoon flour
1 cup broth or water
1 tablespoon lemon juice
Slice the onions and apples, and
fry in a little butter; take them out,
cut the meat into neat cutlets, and
fry these to a pale brown; add the
curry powder and flour, put in the
onion, apples and a little broth or
water, and stew gently till tender;
add the lemon juice, and serve with
a dish of boiled rice. The curry may
be ornamented with pickles, capsi-
cums, and gherkins arranged prettily
on the top.
Spanish Stew
3 lbs. veal or beef
Yi can tomatoes
Yi pint water
1 sweet green pepper
2 onions
Salt to taste
Cut the meat into 2 inch pieces;
add salt, tomatoes, green pepper |
(which has been seeded and cut in
strips), chopped onion and water.
Cook slowly until meat is tender.
Blend 1 tablespoon flour with water
and thicken.
May be served with plain boiled
rice if desired.
Calf’s Liver and Bacon
1 lb. calf’s liver
Yi lb. bacon
Flour
Pepper and salt
Dripping
Cut the liver in slices a half inch
thick, pour boiling water over and
let it stand 3 minutes; drain. Sprinkle
with pepper and salt and dredge with
flour. Cook slowly in hot dripping
or bacon fat. Serve with crisp bacon.
Pork
Roast Leg of Pork
Leg of pork
A little dripping
Score the skin across in narrow
strips, about inch apart. Cut a
slit in the knuckle, loosen the skin,
and fill it with a sage and onion stuff-
ing. Brush the joint over with a
little lard or dripping (this makes
the crackling crisper and a better col-
or), and place in roasting pan and
put it in a good, brisk oven. Baste
well and serve with gravy made in
the dripping-pan. Send to table a
tureen of well made apple sauce.
Breaded Pork Cutlets
Loin, or fore-loin of pork
Egg and bread crumbs
Salt and pepper to taste
To every tablespoon bread crumbs,
allow Yi teaspoon minced sage
Clarified butter
Cut the cutlets from a loin, or fore-
loin of pork, trim as mutton cutlets
and scrape the top part of the bone.
Brush over with egg, sprinkle with
bread crumbs, mixed with minced
sage and seasoning of pepper and salt;
drop a little clarified butter on them
and press the crumbs well down. Put
the frying-pan on the fire with some
lard in it; when hot, lay in the cutlets,
and fry them a light brown on both
sides. Take them out, put them
before the fire to dry and dish on
mashed potatoes. (Put potatoes
through ricer; arrange pyramid of
potatoes in centre of dish and arrange
cutlets around.) Garnish with rings
of fried apples.
The Surrshine Vitamin is in Fleischmann’s Yeast
Magic Baking Powder is Always Uniform
39
Fowl Saute with Peas
Remains of cold roast fowl (2 cups)
4 tablespoons butter
Pepper
Salt
Pounded mace to taste
1 dessertspoon flour
1 cup weak stock
2 cups green peas
I teaspoon pounded sugar
Cut the fowl into nice pieces; put
the butter into a saucepan; saute or
fry the fowl a nice brown, previously
sprinkling it with pepper, salt and
pounded mace. Dredge in the flour,
shake the ingredients well around,
then add the stock and peas, and stew
till the latter are tender (about 20
minutes) ; put in the pounded sugar
and serve, placing the chicken around,
and the peas in the middle of the
dish. Mushrooms may be substituted
for the peas.
Fricassee of Chicken
1 chicken (about 3 lbs.)
1 onion
2 cloves
1 bay leaf
1 teaspoon salt
V A teaspoon white pepper
2 tablespoons butter
2 tablespoons flour
Wash and singe the chicken; place
in saucepan and barely cover it with
cold water, add seasoning and cook
until tender. Remove from saucepan;
skin and cut the chicken into nice
joints. Put butter in another sauce-
pan, melt, add flour and strain into
it about one quart of liquor in which
the chicken has been boiled, which
will make a nice white sauce. Put
the chicken in. Boil up, add a little
chopped parsley and serve very hot.
Plain boiled rice may be served if
liked.
Chicken a la King
2 cups cold chicken, chopped
I cup cooked mushrooms
1 green pepper
1 teaspoon salt
% teaspoon white pepper
White Sauce
2 tablespoons butter
2 tablespoons flour
1 pint milk or cream
Toast
Melt butter, add flour, then milk
(which should be hot). Cook 3 min-
utes, add chicken, mushrooms and
seasoning. Serve very hot on toast.
Chicken Maryland
2 spring chickens
Salt and pepper
2 eggs
Bread crumbs
2 tablespoons butter
1 cup white sauce
Yi lb. bacon
Corn fritters
Split the chickens, detach wings
and legs; lay on a flat dish and season.
Dip each portion in beaten egg, then
in bread crumbs. Place in a buttered
pan and pour over 2 tablespoons of
clarified butter, and roast in the oven
for 20 minutes. Pour white sauce on
a serving dish and arrange chicken
on it; alternate with rolls of broiled
bacon and small corn fritters.
Chicken Pot Pie
1 large chicken
Cold water
Salt
Pepper
2 teaspoons flour
2 tablespoons butter
Biscuit dough
Cut and joint the chicken, cover
with cold water and let it boil gently
until tender. Season with salt and
pepper and thicken the gravy with
the flour, mixed smooth with butter.
Have ready nice, light biscuit dough;
roll about half an inch thick, cut with
a small cutter and drop into the boil-
ing gravy. Put the cover on the pot
closely so that none of the steam
escapes, and do not allow the pot to
cease boiling till the biscuits are done
and ready to serve (about half an
hour) .
SALADS
To Prepare Salad Greens
Wash leaves and examine very
carefully for sand or parasites. When
thoroughly washed pile leaves lightly
in cheesecloth and keep on ice.
Six Secrets for Salad Success
1 . Serve salad greens very cold
and crisp.
2. Save the outer leaves of lettuce,
shred them and use as the foundation
for fruit or vegetable salads.
Coffee Should Be Fresh — Use Chase & Sanborn’s
40 Magic Baking Powder Assures Successful Baking
3. Never put salad dressing on let-
tuce or other salad greens until just
before serving as it makes the greens
limp and wilted.
4. Marinate in French dressing all
vegetables, meat and fish to be used
in salads.
5. Make your salad attractive to
look at as well as to eat. Never
throw the ingredients carelessly to-
gether.
6. Don’t let your salads become
monotonous. Vary them frequently,
and serve different dressings.
Egg Salad
Cut four “hard-boiled” eggs in
halves crosswise in such a way that
tops of halves may be cut in small
points. Remove yolks, mash, ^nd
add an equal amount of finely chop-
ped cooked chicken. Moisten with
French Dressing, shape in balls size
of original yolks, and refill whites.
Arrange on lettuce leaves, garnish
with radishes cut in fancy shapes, and
serve with French Dressing.
Devilled Egg Salad
Cut six “hard-boiled” eggs in
halves crosswise, keeping whites in
pairs. Remove yolks and mash or
put through a potato ricer. Add
slowly enough French Dressing to
moisten. Make into balls the size of
original yolks and refill whites. Ar-
range on a bed of lettuce, and pour
oil dressing around eggs.
Salmon Salad
1 can salmon
Lettuce leaves
Drain the oil from the fish; remove
the bone and bits of skin; add celery
and season. Mix with mayonnaise or
a good salad dressing. Arrange on
lettuce leaves and garnish with slices
of hard-boiled egg.
Shrimp Salad
1 pint shrimps
1 head lettuce
1 hard-boiled egg
Mayonnaise dressing
Beets
Lettuce and celery tips
Pepper and salt
Strain shrimps; chop lettuce, slice
egg. Place in salad bowl, a layer of
shrimps, then a layer of lettuce; sea-
son with pepper and salt. Spread
over all a mayonnaise dressing and
garnish with beets, lettuce, celery
tips and egg.
Waldorf Salad
Mix equal parts of apples, pared
and cut into small cubes, celery sliced
in thin circles and English walnuts
cut into small pieces. Season with salt
and moisten with mayonnaise. Serve
on lettuce leaf garnished with a
spoonful of whipped cream and
halves of English walnuts or pecans.
Tomatoes Stuffed with Nuts
Tomatoes
Nut meats
Green peas
Mayonnaise
Scald, peel, core and scoop out the
tomatoes; fill them with finely chop-
ped nuts and green peas which have
been mixed with a little mayonnaise.
Turn them upside down on a lettuce
leaf; pour over them two tablespoon-
fuls mayonnaise dressing; garnish
with olives and cress.
Tomatoes Stuffed with Pineapple
Peel medium sized tomatoes. Re-
move thin slice from top of each, and
take out seeds and some of pulp.
Sprinkle inside with salt, invert, and
let stand one-half hour. Fill tomatoes
with fresh pineapple cut in small
cubes or shredded, and nut meats,
using two-thirds pineapple and one-
third nut meats. Mix with mayon-
naise dressing; garnish with mayon-
naise, halves of nut meats, and slices
cut from tops cut square. Serve on
a bed of lettuce leaves.
Delmonica Salad — 1
1 apple
1 head lettuce
3 oranges
Va cup dates
!4 cup chopped walnuts
Va cup cocoanut
1 tablespoon fruit sugar
Va pint whipped cream
Va teaspoon salt
Peel and core apple, cut in thin
rounds, place on lettuce leaf; peel
orange and cut in dices. Pile upon
apple ring. Mix chopped cfetes, wal-
nuts, cocoanut and sugar together.
Moisten with a little cream, arrange
spoonfuls of the mixture on the top
of the diced orange. Serve with salted
whipped cream on top.
Use Chase & Sanborn^s Seal Brand Coffee
3 Out of 4 Canadian Women Use Magic
41
Delmonica Salad — 2
6 oranges
cup chopped dates
Zi cup chopped walnut meats
Yi cup shredded cocoanut
1 tablespoon powdered sugar
Select oranges of medium and uni-
form size, having a clear golden skin;
cut a slice from the end of each
orange and then carefully remove the
pulp, using a sharp knife. Discard
all the tough membrane; mix the pulp
with the dates, walnut meats, shredd-
ed cocoanut and sugar. Refill the
orange shells, dividing the mixture
among the six oranges. Serve with
a cream mayonnaise.
Orange and Cheese Salad
1 cup chopped pecans
I pkt. cream cheese
Pepper and salt
1 tablespoon thick cream
3 oranges
Lettuce
Salad dressing
Mix pecans with cream cheese, sea-
son with pepper and salt; add cream
to blend. Make into tiny balls. Peel
oranges, remove seeds and white
membrane and cut in half-inch rings.
Arrange rings on lettuce leaves and
place several of the cheese balls in
the centre. Serve with salted whipped
cream or salad dressing.
French Fruit Salad
2 oranges
3 bananas
Vi lb. Malaga grapes
12 English walnut meats
1 head lettuce
French dressing
Peel oranges and remove pulp sep-
arately from each section. Peel ban-
anas and cut in one-fourth inch slices.
Remove skins and seeds from grapes.
Break walnut meats in pieces. Mix
prepared ingredients and arrange on
lettuce leaves. Serve with French
dressing.
Butterfly Salad
6 slices pineapple
1 pkt. cream cheese
Yi cup chopped nuts
1 green pepper
1 pimento
Salad dressing
Lettuce
Cut slices of pineapple in halves.
Arrange two halves, curved sides to-
ward the centre on a bed of lettuce,
on individual salad plates. Make
small balls of cream cheese rolled in
chopped nuts. Place two or three
in the centre for the butterfly’s body.
Use thin strips of green pepper for
antennae and decorate the pineapple
halves with pimento cut in fancy
pieces to resemble markings on the
wings. Serve with salad dressing or
salted whipped cream.
Chicken Salad
2 cups cold chicken
1 cup crisp celery
Few capers
Salt and paprika
Yi pt. mayonnaise
1 head lettuce
Celery tips
Olives
Cut chicken in small dice, add the
finely chopped celery and capers, sea-
son with a little fine salt and paprika,
pour in the mayonnaise, mix together
lightly. Pile the mixture on cup
shaped lettuce leaves and garnish with
strips of pimento, celery tips, plain
or stuffed olives, or any colorful gar-
nish as desired.
SALAD DRESSINGS
Mayonnaise Dressing
1 teaspoon mustard
2 teaspoons powdered sugar
1 teaspoon salt
Speck cayenne
Yolks of 2 eggs
1 Yi cups olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
Mix dry ingredients, add to yolks
and mix thoroughly. Add a few
drops of oil at a time until one-half
cup is used, beating with egg-beater
or wooden spoon. Then add altern-
ately a few drops of vinegar and
lemon juice and the remainder of
the oil, using care not to lose the
stiff consistency. It should be a thick
dressing and not added to food until
just before serving.
Note: Have all ingredients and
utensils thoroughly chilled and place
mixing bowl in a pan of crushed ice
while blending.
If dressing curdles, take another
egg yolk and add the curdled mixture
to it slowly, beating constantly.
Another method of blending is to
mix dry ingredients, add to yolks and
mix thoroughly. Add the vinegar
and lemon juice slowly, beating well
with Dover egg beater. Add the oil
slowly.
Chase & Sanborn's Seal Brand Tea for Aroma and Flavor
42
Follow the Recipes Carefully
Cream Dressing
Yz tablespoon salt
14 tablespoon mustard
% tablespoon sugar
1 egg (slightly beaten)
2 Yi tablespoons melted butter
Y* cup cream
14 cup vinegar
Mix ingredients in order given,
adding vinegar very slowly. Cook
over boiling water, stirring constantly
until mixture thickens, strain and
cool.
Boiled Dressing
Yi tablespoon salt
I teaspoon mustard
I Yi tablespoons sugar
Few grains cayenne
Yi tablespoon flour
Yolks 2 eggs
1 Yi tablespoons melted butter
% cup milk
14 cup vinegar
Mix dry ingredients, add yolks of
eggs slightly beaten, butter, milk and
vinegar, very slowly. Cook over boil-
ing water until mixture thickens;
strain and cool.
French Dressing
J4 teaspoon salt
14 teaspoon pepper
4 tablespoons vinegar
4 tablespoons olive oil
Mix ingredients and stir until well
blended. Some prefer the addition
of a few drops onion juice. French
Dressing is more easily prepared and
largely used than any other dressing.
Russian Dressing
J4 cup mayonnaise
14 teaspoon tomato catsup
1 teaspoon lemon juice
A little finely chopped red and green
pepper
Mix all well together.
Oil Dressing
4 hard boiled eggs
4 tablespoons oil
4 tablespoons vinegar
14 tablespoon sugar
J4 teaspoon mustard
J4 teaspoon salt
Few grains cayenne
White 1 egg
Force yolks of “hard-boiled” eggs
through a strainer, then work, using
a silver or wooden spoon, until
smooth. Add sugar, mustard, salt
and cayenne, and when well blended,
add gradually oil and vinegar, stir-
ring and beating until thoroughly
mixed; then cut and fold in white of
egg beaten until stiff.
German Dressing
14 cup thick cream
3 tablespoons vinegar
Y teaspoon salt
Few grains pepper
Beat cream until stiff, using Dover
egg-beater. Add salt, pepper and
vinegar very slowly, continuing the
beating.
PUDDINGS
Delmonico Pudding
1 quart milk
4 tablespoons cornstarch
4 eggs
3 tablespoons sugar
A pinch of salt
14 teaspoon vanilla
Apricot jam
Put the milk into double boiler to
scald; blend cornstarch with a little
cold milk; beat egg yolks and sugar
and add to blended cornstarch with
salt and vanilla; mix well. When
thick turn into pudding dish, and
when cool spread with apricot (or
other) jam. Cover with the meringue
and place in oven to brown.
Millers Pudding
J4 cup butter
14 cup sugar
54 teaspoon Magic Soda
2 teaspoons milk
2 tablespoons raspberry jam
Cream butter and sugar, add well
beaten eggs and flour, sifted with
soda; then add milk. Add raspberry
jam. Grease a mould and steam for
2 hours. Turn out and sprinkle with
pulverized sugar. Serve with a cara-
mel sauce.
Queen of Puddings
1 cup bread crumbs
1 piftt milk
14 cup sugar
2 eggs
1 tablespoon butter
Yz lemon
Jam or jelly
Put the fine bread crumbs in a
small baking dish. Mix in the grated
lemon rind. Beat together yolks of
eggs and sugar, then add butter
(melted) then lemon juice. Add
milk and stir all into the bread
crumbs. Bake in a moderate oven;
let cool and spread on top a layer
of jam or jelly, then cover lightly with
the stiffly beaten whites, to which has
been added two tablespoons of sugar.
Brown slightly in oven.
Eat Fleischmann's Yeast for Better Health
Magic Baking Powder Contains No Alum
43
Golden Pudding
*4 cup butter
Zi cup sugar
2 eggs
1 cup flour
Zz teaspoon Magic Soda
2 tablespoons marmalade
Cream butter and sugar. Add well
beaten eggs, flour and soda, which
have been sifted together. Beat in
marmalade. Steam in a greased
mould for 1 hour. Serve with vanilla
sauce.
Cottage Pudding
2 tablespoons butter
cup sugar
2 eggs
1 Zi cups flour
1 teaspoon Magic Baking Powder
A pinch of salt
Zi cup milk
Cream butter and sugar, and add
beaten eggs. Sift in flour, baking
powder and salt alternately with the
milk. Beat all well together, put in
greased pan and bake from 15 to 20
minutes. Serve with vanilla or fruit
sauce.
Cocoanut Pudding
1 quart milk
4 tablespoons cocoanut
1 tablespoon cornstarch
4 tablespoons sugar
3 eggs
Zi teaspoon vanilla
Blend cornstarch with a little cold
milk. Boil remainder of milk, then
pour one half of it on cornstarch,
stirring while doing so. Add sugar
and cook five minutes. Pour remain-
der of the milk on cocoanut and let
soak for J /2 an hour, then add this to
cornstarch mixture, and add vanilla.
When cool add the well beaten eggs
and bake in a buttered dish until
nicely browned. Serve with cream.
Rice and Apple Meringue
1 cup boiled rice
I cup sugar
1 lemon
3 eggs
1 pint milk
6 sour apples
Make apple sauce and sweeten with
half the sugar. Mix rice with beaten
yolks of eggs and remaining half cup
of sugar and milk. Put in baking
dish and bake 20 minutes. When
done spread apples on top. Beat
whites of eggs with tablespoon of
sugar until stiff. Cover apples with
meringue and put in oven to slightly
brown.
Brown Betty Pudding
1 cup bread crumbs
6 large tart apples
Zi cup sugar
I teaspoon cinnamon
Butter
Butter a deep dish and put in a
layer of chopped apples. Sprinkle
with sugar and cinnamon and a few
small lumps of butter, then a layer
of bread crumbs, again a layer of
apples and so on until all is used.
Cover closely and steam 24 of an
hour in a moderate oven. Then un-
cover and brown quickly. Serve with
sugar and cream or a thin boiled
custard.
Fig Pudding
1 cup flour
2 teaspoons Magic Baking Powder
>4 teaspoon salt
2 cups bread crumbs
Zz cup figs
1 cup of beef suet (chopped fine)
1 egg
1 cup milk
Zz cup brown sugar
Sift together flour, baking powder
and salt. Add bread crumbs and
sugar, then add suet and figs chopped
fine. Stir all together. Add the
beaten egg and milk. Turn into well
greased mould and steam for 3 hours.
Serve with nutmeg sauce.
Fig Pudding
2 eggs
2 tablespoons brown sugar
1 cup milk
2 cups flour
J4 teaspoon salt
2 teaspoons Magic Baking Powder
3 tablespoons butter
Zz lb. choice figs
Beat eggs and sugar until very
light. Gradually add milk, then the
flour, baking powder and salt, which
have been sifted together. Beat until
very smooth and add 3 tablespoons of
melted butter, then the figs which
have been washed in warm water and
soaked in cold water over night, and
chopped fine. Mix and pour into
buttered pudding dish. Steam for 2
hours and serve with hard sauce.
Caramel Pudding
3 tablespoons cornstarch
1 pint milk
1 tablespoon butter
1 Zz cups brown sugar
1 teaspoon vanilla
Nuts
Blend cornstarch with a little cold
milk.
The Sunshine Vitamin is in Fleischmann’s Yeast
■
*
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44 You Can Always Rely on Magic Baking Powder
Put butter and brown sugar in a
pan and stir well until melted and
quite brown, then add the scalded
milk and stir in cornstarch. Remove
from fire, beat well and add vanilla
and chopped nuts. Pour into glass
dishes. When cool decorate with
whipped cream, put through a piping
bag, and chopped walnuts. Burnt
almonds may be used if desired.
Caramel Custard
!4 cup brown sugar
I pint milk
3 eggs
Yz teaspoon vanilla
A pinch of salt
Melt and brown very carefully the
sugar. Scald milk and add to the
browned sugar. Beat eggs slightly,
then add vanilla and salt, and when
the sugar is melted in the hot milk,
pour very slowly over the beaten
eggs. Strain, butter some pups or
a mould and pour mixture in. Set
in a pan of hot water and bake until,
when tried with a knife, it comes out
clean. Serve with a caramel sauce.
Caramel Sauce
Brown half a cup of sugar, add half
a cup hot water; boil for 10 minutes.
Bavarian Cream
I can pineapple (shredded)
Vi oz. gelatine
1 cup sugar
1 pint heavy cream
Pour juice off pineapple. Soak the
gelatine in half of it. Put other half
on sugar. Put the sugar on to boil
until it gets like heavy syrup. Add
the dissolved gelatine and set aside
to cool. Whip the cream until very
stiff and beat in the syrup, gelatine
and pineapple. Put into a wet mould
and serve cold.
Spanish Cream
2 quarts milk
1 box gelatine
8 eggs
1 teaspoon vanilla
2 cups sugar
Scald the milk and add gelatine
(previously soaked in half cup cold
milk). Beat the yolks of eggs with
the sugar. Pour into the hot mixture.
Let it cook for a minute. Have the
whites of eggs beaten stiff. Add flav-
oring to milk and pour the whole
over the whites of eggs. Stir well
and pour into moulds.
Coffee Cream
Yz box gelatine
Yz cup sugar
I Yi cups thin cream
Yz cup strong coffee (cold)
Soak the gelatine in a little cold
water. Put the sugar, coffee and
soaked gelatine into double boiler and
cook until dissolved, then add cream
and pour into a mould. Serve with
whipped cream.
Velvet Cream
1 box gelatine
I cup sherry
V* cup sugar
I quart milk
Soak the gelatine in sherry. Put
on the fire with sugar to melt, then
strain into the milk. Stir up and put
into a glass dish. Serve cold with
cream.
Orange Trifle
3 tablespoons gelatine
Ya cup cold water
Yz cup boiling water
1 Y cups sugai
I Ya cups orange juice
Ya cup lemon juice
Yz pint cream
Soak gelatine in cold water. Add
boiling water to dissolve. Add sugar,
fruit juices and grated rind of one
orange. Whip the cream and add it
lastly. Pour into a mould. When
set serve with whipped cream or cold
boiled custard.
Royal Diplomatic Pudding
Yz box gelatine or
2 tablespoons granulated gelatine
Yz cup cold water
I pt. boiling water
Juice of I lemon
I cup sugar
Yz pint wine
Candied cherries to garnish
Soak gelatine in cold water for half
an hour, pour on this two-thirds pint
boiling water, add lemon juice, sugar
and wine; stir well and strain. Have
two moulds, one holding two quarts
and the other one quart; put a layer
of jelly in large mould and place on
ice. When hard, garnish with cher-
ries cut in two; pour in a few spoon-
fuls of liquid (not hot) jelly to hold
the cherries and then pour in enough
to cover them. When the jelly is
perfectly hard, set the small mould in
centre of large one and fill the space
between with jelly. Fill the small
mould with ice and set both in a basin
Coffee Should Be Fresh — Use Chase & Sanborn’s
45
Magic Baking Powder is Always Uniform
of ice water. When the jelly is again
hard, remove the ice from the small
mould, which fill with warm water
and lift it out carefully. The vacant
space is to be filled with custard made
from following recipe:
5 eggs (yolks)
}/ 2 cup sugar
2 tablespoons wine
1 teaspoon vanilla
2 tablespoons granulated gelatine
Yi cup cold water
1 scant cup milk
Zl pint whipped cream
Soak gelatine in cold water. Put
the milk to boil, add gelatine and
eggs and sugar beaten together.
Strain and add the wine and vanilla.
When the custard begins to thicken,
add the whipped cream. Pour the
custard into the space mentioned and
let it stand until it hardens. Turn
the pudding out of mould and serve
with soft custard poured around.
Charlotte Russe
*4 box gelatine or
1 tablespoon granulated gelatine
•4 cup cold water
% cup scalded cream
% cup powdered sugar
2 cups whipped cream
1 Yi teaspoons vanilla
6 lady fingers
Soak gelatine in cold water, dis-
solve in scalded cream, strain into a
bowl and add sugar and vanilla. Set
bowl in pan of ice-water and stir con-
stantly until it begins to thicken, then
fold in whip from cream, adding one-
third at a time. Should gelatine mix-
ture become too thick, melt over hot
water, and again cool before adding
whip. Trim ends and sides of lady
fingers, place around inside of a
mould, crust side out, one-half inch
apart. Turn in mixture and chill.
Serve garnished with cubes of Wine
Jelly. Charlotte Russe is sometimes
made in individual moulds; these are
often garnished on top with some of
mixture forced through a pastry bag
and tube. Individual moulds are fre-
quently lined with thin slices of
sponge cake cut to fit moulds.
Nesselrode Pudding
3 cups milk
1 Yi cups sugar
Yolks of 5 eggs
Yi teaspoon salt
I pint thin cream
>4 cup pineapple syrup
V/z cups prepared French chestnuts
Make custard of first four ingre-
dients, strain, cool, add cream, pine-
apple syrup and chestnuts; then
freeze. To prepare chestnuts, shell,
cook in boiling water until soft, and
force through a strainer. Line a two-
quart melon mould with part of mix-
ture; to remainder add one-half cup
candied fruit cut in small pieces, one-
quarter cup Sultana raisins, and
eight chestnuts broken in pieces, first
soaked several hours in Maraschino
syrup. Fill mould, cover, pack in salt
and ice and let stand two hours.
Serve with whipped cream, sweetened
and flavored with Maraschino syrup.
Cold Cabinet Pudding
!4 box gelatine or
1 tablespoon granulated gelatine
14 cup cold water
2 cups scalded milk
Yolks of 3 eggs
y 3 cup sugar
Yi teaspoon salt
1 teaspoon vanilla
1 tablespoon sherry
5 lady fingers
6 macaroons
Soak gelatine in cold water and
add to custard made of milk, eggs,
sugar, salt; strain, cool slightly, and
flavor. Place a mould in pan of ice-
water, decorate with candied cherries
and angelica, cover with mixture,
added carefully by spoonfuls; when
firm add layer of lady fingers (first
soaked in custard), then layer of
macaroons (also soaked in custard) ;
repeat; care being taken that each
layer is firm before another is added.
Garnish and serve with Cream Sauce
and candied cherries.
Tipsy Cake
A stale cake
1 Yi pints boiled custard
Yi bottle sherry or orange wine
1 wineglass of brandy
Yl lb. sweet almonds
Mix wine and brandy; make a few
holes in the cake with a skewer and
pour the liquor over. Let the cake
thoroughly soak, pouring the wine
over as it runs from the cake; then
stick the whole of the cake with
almonds, which have been blanched
and split, and pour custard over.
Cake should be one that has been
baked in a high fancy mould.
Use Chase & Sanborn’s Seal Brand Coffee
■
0
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46 Magic Baking Powder Assures Successful Baking
Steamed Chocolate Pudding
3 eggs
Yi cup sugar
3 tablespoons milk
>4 cup chocolate
I cup flour
1 teaspoon Magic Baking Powder
Beat yolks of eggs until light,
gradually adding sugar. Add the
milk and melted chocolate, then flour,
baking powder and a pinch of salt.
Beat until smooth, then fold in the
beaten whites of eggs. Put a large
teaspoon of the mixture in buttered
cups, steam 30 minutes and serve with
a custard or vanilla sauce.
Snow Pudding
*4 box gelatine or
1 tablespoon granulated gelatine
|4 cup cold water
1 cup boiling water
1 cup sugar
>4 cup lemon juice
Whites of 3 eggs
Soak gelatine in cold water, dis-
solve in boiling water, add sugar and
lemon juice; strain, and set aside in
cool place; occasionally stir mixture,
and when quite thick, beat with wire
spoon or whisk until frothy; add
whites of eggs beaten stiff, and con-
tinue beating until stiff enough to
hold its shape. Mould, or pile by
spoonfuls on glass dish; serve cold
with Boiled Custard. A very attrac-
tive dish may be prepared by coloring
half the mixture with fruit red.
Strawberry Mousse
1 quart thin cream
1 box strawberries
1 cup sugar
14 box gelatine (scant) or
1 >4 tablespoons granulated gelatine
2 tablespoons cold water
3 tablespoons hot water
Wash and hull berries, sprinkle with
sugar, and let stand one hour; mash,
and rub through a fine seive; add
gelatine soaked in cold and dissolved
in boiling water. Set in pan of ice-
water and stir until it begins to
thicken; then fold in whip from
cream, put in mould; cover, pack in
salt and ice and let stand four hours.
Raspberries may be used in place of
strawberries.
Coffee Mousse
Make same as ‘Strawberry Mousse,*
using one cup boiled coffee in place of
fruit juice.
Cherry Batter Pudding
3 cups canned cherries
1 cup flour
1 teaspoon Magic Baking Powder
|4 teaspoon salt
Yi cup sugar
1 egg
1 cup milk
2 tablespoons melted butter
Sift together flour, baking powder
and salt; add sugar; add beaten egg
and milk, then melted butter. Beat
well. Place sweetened cherries in
bottom of pudding dish, pour in the
batter to cover them. Bake in oven
400° F. until the batter rises, then re-
duce heat to 3 50° F. until done.
Serve with Lemon Sauce.
Any fresh or canned fruit may be
used in place of cherries.
Mrs. Hunt’s Christmas Pudding
Vi lb. flour
Vl lb. fine bread crumbs
I lb. beef suet
1 lb. brown sugar
I small teaspoon salt
1 lb. raisins
1 lb. sultanas
1 lb. currants
J4 lb. almonds
Vl lb. mixed peel (orange and lemon)
2 oz. citron
1 nutmeg (grated)
Rind and juice of 2 lemons
2 oz. melted butter
8 eggs
>4 cup brandy
*4 cup milk (more or less)
Stone raisins; wash and remove all
stems from sultanas and currants, dry
thoroughly. Shred orange, lemon and
citron. Blanch and chop almonds.
When all are thoroughly cleaned and
dry, put together into a bowl and
sprinkle a little of the flour over the
fruit. In another bowl put flour,
bread crumbs, finely chopped suet,
sugar and salt. Mix well together.
Now combine the two, mixing with a
wooden spoon. Add grated nutmeg
and lemon rind, and when all the dry
ingredients are thoroughly mixed pour
in the beaten eggs, melted butter,
lemon juice, brandy and milk. Beat
well and put into well greased pud-
ding basins or moulds, tie down tight-
ly so that the water will not get in;
boil for 8 hours. Keep puddings well
covered with boiling water and do
not let the water cease boiling till
puddings are done and taken up. The
day pudding is to be served boil again
for one hour.
Serve with Brandy Sauce or Hard
Sauce.
Chase & Sanborn’s Seal Brand Tea for Aroma and Flavor
47
3 Out of 4 Canadian Women Use Magic
SAUCES
Vanilla Sauce
1 cup powdered sugar
Yz cup butter
1 teaspoon vanilla
I cup milk
Cream the butter and sugar, add
vanilla and gradually add the milk.
Place in a double boiler and stir until
the sauce is creamy — no longer.
Caramel Sauce
6 tablespoons sugar
1 teaspoon flour
1 cup boiling water
1 tablespoon butter
A pinch of salt
Yi teaspoon vanilla
Put into a pan the sugar, flour,
butter and salt. Brown well but do
not burn. Add the boiling water and
vanilla.
Pudding Sauce
1 cup sugar
Yz cup butter
1 egg
Yi cup wine
Cream butter and sugar, then add
egg. Beat well, then gradually add
wine. Serve as soon as ready.
Lemon Sauce
1 teaspoon cornstarch
Yi cup sugar
I teaspoon butter
1 cup boiling water
1 lemon
Mix cornstarch and sugar. Add
boiling water and half of grated rind
and juice of lemon. Cook 8 minutes.
Just before serving add butter.
Foaming Sauce
1 cup butter
2 cups sugar
2 eggs (whites only)
Yi cup boiling water
Yi teaspoon vanilla
Cream butter and sugar. Add
whites of eggs not beaten. Stir well,
and when all is smooth add water.
Put in a double boiler and heat. Stir
until smooth and add vanilla.
Clear Sauce
Yi cup sugar
1 cup boiling water
I tablespoon butter
1 tablespoon flour
1 teaspoon flavoring
>4 teaspoon salt
Melt butter, but do not brown; stir
in the flour, add the boiling water
and sugar, stirring all the time; add
flavoring.
Lemon Sauce
Add to 'Clear Sauce* 3 teaspoons
lemon juice and 2 teaspoons lemon
rind.
Chocolate Sauce
2 squares unsweetened chocolate
Yi cup hot water
1 tablespoon butter
Yz teaspoon vanilla
1 Yz cups powdered sugar
Combine all the ingredients and
cook together for 1 5 minutes in a
double boiler.
• Butterscotch Sauce
I cup sugar
I cup white corn syrup
14 teaspoon salt
1 cup thick cream
1 teaspoon vanilla
Cook all together in a double boiler
for one hour.
Orange Sauce
4 tablespoons butter
4 tablespoons cream
4 tablespoons sugar
4 eggs (yolks)
4 tablespoons orange juice
1 Yi tablespoons lemon juice
Grated rind of 1 orange
Add well beaten yolks of eggs to
creamed butter, add sugar mixed with
the cream, and let thicken over hot
water, stirring all the time. Add
fruit juices and rind. Serve at once.
Hard Sauce
Cream one-third cup butter; grad-
ually add 1 14 cups of powdered
sugar, 1 teaspoon vanilla; beat till
very light, set in ice box till chilled.
A few drops of brandy may be added
if desired.
Brandy Sauce
Ya cup butter
1 cup powdered sugar
2 tablespoons brandy
Yolks of 2 eggs
Whites of 2 eggs
Yz cup milk or cream
Cream the butter; add sugar grad-
ually, then brandy very slowly, well
beaten yolks and milk or cream. Cook
over hot water until it thickens as a
custard; pour on to beaten whites.
Caramel Brandy Sauce
Make same as ‘Brandy Sauce,* sub-
stituting brown sugar in place of
powdered sugar.
Eat Fleischmann’s Yeast for Better Health
1
48
■
i
TT
Magic Baking Powder Contains No Alum
BISCUITS
Basic Recipe 1
Bran Biscuit 2
Cheese Biscuit I
Cinnamon Biscuit I
Emergency Biscuit 2
Fruit Biscuit 2
Golden Biscuit 2
Graham Biscuit 2
Green Corn Gems 2
Lemon Biscuits 1
Orange Biscuits 2
Potato Biscuit 1
Sally Lunn 2
Tea Biscuits 1
MUFFINS
Blueberry Muffins 3
Bran Muffins 3
Crumb Muffins 3
Corn Muffins 3
Date Muffins 3
Pecan Muffins 3
Rice Muffins 3
Sour Milk Muffins 3
Popovers 4
GRIDDLE CAKES
Bread Crumb Cakes 4
Buckwheat Cakes 4
Chocolate Waffles 4
Corn Meal Cakes 4
Magic Griddle Cakes 4
Rice Griddle Cakes 4
Sour Milk Griddle Cakes 4
Waffles 4
CAKES
1. 2. 3, 4 Cake 15
3 -Egg Angel Cake 9
Almond Cake 23
Angel Cake 9
Boston Cream Cake 1 6
Bride’s Cake 8
Chocolate Cake 7, 13
Coconut Cake 13
Cocoanut Marshmallow
Layer 1 0
Coffee Cake 1 6
Coffee Fruit 8
Cold Water Sponge 1 1
Corn Starch Cake 13
Cream Loaf Cake 7
Devil’s Food Cake 12
Dutch Apple Cake 10
Eagle Cake 13
Easter Bunny Cake 10
Fairmount Cake 6
Fig Cake 8
Fruit Cake 15
Ginger Bread Cake 9
Gold Cake 9
Green Tree Cake 14
Hot Molasses Cake 8
Hot Water Sponge Cake 12
Imperial Chocolate 12
Icings and Fillings 16-20
Jelly Roll Cake 1 1
Lady Baltimore Cake.... 12
Lady Golden Glow Cake 14
Layer Cake 12
Luxor Cake 1 1
Mahogany Cake 14
Marble Cake 13
M. Brannigan Cake 14
INDEX
CAKES — Con.
PAGE
Mrs. Moody’s Wonder.... 1 1
Mocha Cake 6
Mocha Tart 13
Nut Loaf 7
Nut and Fruit Cake 1 1
Orange Sponge Cake 13
Plain Layer Cake 6
Pound Cake 1 5
Princess Cake 14
Rich Fruit Cake 15
Seed Cake 7
Short Cake 14
Silver Cake 15
Spanish Bun Cake 1 6
Sponge Cake 1 2
Sunshine Cake 10
Susierfs Layer Cake 12
Tropic Cake 12
Walnut Cake 8
White Cake 15
White Wedding Cake.... 8
Wine Cake 10
FROSTINGS, ICINGS and
FILLINGS 16,17,18,19,20
COOKIES, Etc.
Almond Cakes 23
Boston Cookies 20
Brownies 22
Cheese Cakes 23
Congress Cookies 22
Date Cookies 2 1
Ginger Snaps 22
Hermit’s Cookies .... 21-22
Ice Box Copkies 20
Magic Cream Cookies.... 20
Magic Delight Cookies.. 21
Maids of Honor 23
Nut Cookies 20
Nut and Date Bar 22
Oatmeal Drop Cookies.. 20
Oatmeal Macaroons 23
Peanut Cookies 2 1
Pepper Nuts 2 1
Plain Rocks 22
Queen Cakes 2 1
Spice Cookies 20
Swiss Tarts 23
PASTRY
Apple Custard Pie 26
Butter Scotch Pie 26
Caramel Pie 25
Chopped Pastry 24
Cinnamon Buns 24
Chocolate Custard Pie.... 25
Cocoanut Pie 25
Custard Pie 24
Date and Walnut Pie.... 25
Fritters 2 7
German Fruit Pie 25
Orange Pie 26
Pineapple Pie 26
Pumpkin Pie 26
Puff Paste 24
Vanilla Cream Pie 26
BREAD AND ROLLS
Boston Brown Bread 2 7
Butter Scotch Curls 30
Coffee Cake 30
Corn Bread 28
Hot Cross Buns 30
BREAD AND ROLLS— Con.
PAGE
Graham Bread 28
Luncheon Rolls 29
Magic Coffee Cake 30
Magic Baking Powder
Bread ....* 27
Magic Bran Pan 28
Nut and Fruit Bread 28
Nut and Raisin Rolls.... 29
Peanut Butter Bread 28
Parker House Rolls 29
Prune or Date Bread.... 29
Raisin Breakfast Loaf.... 28
Rusks 30
Rye Rolls 29
Spanish Breakfast Loaf 28
Spice Filled Coffee Cake 29
SOUPS
Cream Stock 3 1
Cream Cauliflower 32
Cream Francasse 32
Cream Potato 32
Cream Tomato 32
Lentil Soup 3 1
Macaroni Soup 31
Mock Turtle Soup ... 30
Oyster Soup 32
Puree of Peas 3 1
Puree of Tomato 3 1
Tomato with Rice. 3 1
Scotch Broth 3 1
Vegetable Soup 30
FISH 33-34
MEATS
Timetable for Cooking
Meat 34
Beef 35
Lamb 36
Veal 3 7
Pork 38
Chicken 39
SALADS 39-41
SALAD DRESSING.. 41-42
PUDDINGS
Apple and Rice 43
Bavarian Cream 44
Brown Betty Pudding.... 43
Caramel Custard 44
Caramel Pudding 43
Chocolate Pudding 46
Cherry Batter Pudding.. 46
Christmas Pudding 46
Charlotte Russe 45
Cocoanut Pudding 43
Cottage Pudding 43
Cold Cabinet Pudding.... 45
Coffee Cream Pudding.... 44
Coffee Mousse 46
Delmonico Pudding 42
Fig Pudding 43
Golden Pudding 43
Miller’s Pudding 42
Mrs. Hunt’s Xmas Pud. 46
Nesselrode Pudding 45
Orange Trifle 44
Queen Pudding 42
Rice & Apple Meringue 43
Royal Diplomatic Pud’g 44
Snow Pudding 46
Spanish Cream Pudding 44
Strawberry Mousse 46
Tipsy Cake Pudding 45
Velvet Cream 44
SAUCES 47
The Sunshine Vitamin is in Fleischmann's Yeast
*tx.'%£ mo
M
This is where MAGIC BAKING POWDER is made
A THOROUGHLY up-to-date factory, kept spic and
span in every nook and cranny, equipped with the
most scientific machinery and manned by skilled, contented
employes.
This factory also contains a large laboratory, in charge of
expert chemists, to make sure by constant analysis, that
every ounce of every ingredient entering into Gillett
Products, is of the highest standard of purity and quality.
We take the mo6t painstaking care to assure that the quality
of Magic Baking Powder is always maintained at the highest
level. Ite tremendous popularity is due to the fact that —
“A Satisfied Customer is our Best Advertisement* * — and
more than three out of every four housewives in Canada
to-day use Magic Baking Powder exclusively.
STANDARD BRANDS LIMITED
GILLETT PRODUCTS
FRASER AVENUE AND LIBERTY STREET
TORONTO
JffE whitest. lights^
Magic Baking Powder is made in
Canada and does not contain Alum. All
ingredients are plainly stated on the label.
Alum is sometimes referred to as
Sulphate of Alumina or Sodic Aluminic
Sulphate. The public should not be mis-
led by these technical names.
^Hains no
•note
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